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Ingredients:
chicken seasoned and parboiled until cooked.
1 cup water
4 eggs
carrots
1 stick butter
1 cup flour
black pepper
pinch of salt
mayonaisse
Method:
Boil water and butter together, add flour and stir until paste is formed. Remove from heat and cool. Add salt and eggs one at a time beating after each.
Preheat oven to 375 spoon mixture with teaspoon unto slightly greased cookie sheet. When placed in oven turn down to 350 or 325. When golden brown it is done.
Filling:
Strip chicken into fine pieces, add mayonaisse, grated carrot, black pepper, and hot pepper sauce. Mix well and cut open pastry and fill.
Special thanks to Cheryl Seepersad for this recipe
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