Marian Chicken Vegetable Ring

Ingredients

• 1/4 cup butter
• 1/2 cup onion, sliced
• 1 cup chicken, uncooked cut into cubes
• 1 cup carrots, diced
• 1/2 cup red pepper, diced
• 1/2 cup mushroom, diced
• 1/2 cup ham, cut into squares
• 1 1/2 tsp. salt
• 1 tsp. vetsin
• 1 tbsp. Worcestershire sauce
• 1 cup whole kernel corn
• 1 cup frozen sweet peas
• 2 pcs. hard cooked eggs, cubed
• 1/2 cup cheddar cheese, cubed
• 1 tbsp. flour
• PASTRY:
• 4 cups all purpose flour
• 1 cup shortening
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 tbsp. sugar
• 1/2 cup cold water

Instructions

1. Heat butter and saute onions until tender. Add chicken, pepper and carrots. Simmer for 5 minutes. Add ham, corn, peas, and mushrooms and toss for 5 minutes. Thicken with flour dissolved in a little water. Season to taste. Let cool and add eggs and cheese.
2. Pastry:
3. Measure dry ingredients into a bowl. Cut in shortening until size or corn kernels. Add just enough water to form a ball. Refrigerate for 10 minutes. Roll out into a 10 x 20 inch rectangle. Spoon chicken mixture on center of dough lenghtwise. Wrap the dough around the filling. Pinch edges. Form into a ring on a greased baking sheet. Cut slits one inch apart, stretching slightly the dough. Brush with slightly beaten eggs. Bake in pre-heated oven for 25-30 minutes at 350 degrees F. Remove from oven and slide into plate. Serve with mushroom gravy mix or salad in the center of the ring.