Serves: 6
Total Calories: 439

FILLING:
1/2 cup frozen shredded hash brown potato (frozen or leftover)
1/2 cup , finely chopped uncooked boneless skinless chicken breast half, (about 1/4 pound)
1/4 cup grated carrot
1/4 cup petite frozen green peas
1/4 cup shredded Cheddar cheese
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

PASTRY:
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup vegetable shortening, cut into pieces
1/2 cup ice water
1/2 cup melted butter for brushing (1 stick)

1. To make the filling: In a bowl, combine the potatoes, chicken, carrot, peas, and cheese. Sprinkle the onion powder, celery salt, garlic powder, salt, and pepper over the mixture and toss. Set aside.

2. Preheat the oven to 375°F. Set aside a 5-inch heart cookie cutter or muffin cutter and two greased or parchment-lined baking sheets.

3. To make the pastry: In a bowl, whisk together the flour and salt. Add the shortening and use a pastry blender, two knives, or your fingertips to combine the mixture until it resembles coarse crumbs. Slowly add the ice water, stirring until the dough holds together. Do not overmix.

4. With lightly floured hands, gather the dough into a ball. On a lightly floured surface, divide the dough in half and flatten each half into a disk. Leave one disk out and refrigerate the other, wrapped with waxed paper or plastic wrap.

5. On a lightly floured surface, use a floured rolling pin to roll out the dough 1/8 inch thick. Use a cookie cutter to cut out hearts, collecting the trimmings to roll again. Use a spatula to transfer the hearts to the baking sheet, leaving 1/2 inch between them. Repeat with the remaining dough disk until you have twelve heart cutouts. Spoon about 3 tablespoons filling on top of 6 of the hearts. Place the remaining hearts over the filling. Use a fork to crimp the edges and poke a set of holes on top.


6. Brush the tops with the melted butter. Bake until golden, 35 to 40 minutes. Transfer to a wire rack and let cool until the crust is just warm to the touch. (Otherwise, the filling can be too hot for children.) Serve warm or at room temperature.

TO MAKE AHEAD: Prepare through Step 5, wrap tightly in plastic, and refrigerate for up to 1 day before baking. Proceed with Step 6. After baking, wrap tightly in aluminum foil and refrigerate for up to 1 week. Freeze, tightly wrapped in aluminum foil, for up to 1 month.

TO REHEAT: Reheat in a preheated 350°F oven until hot and bubbly, about 20 minutes.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 439
Calories from Fat: 294

More Recipes from the From Our House to Yours Cookbook:
*Casseroles, Baked Pastas, And Potpies
Baked Conchiglione With Spinach-Ricotta Filling
Baked Eggplant Parmesan
Baked Rigatoni With Four Cheeses
Chicken Potpies
French Sheperd's Pie With Celery Root And Potato Topping
Italian Risotto Frittata
Lasagna Casserole With Meat And Red Wine Sauce
Macaroni And Cheese
Noodle Kugel
Polenta Lasagna With Tomatoes And Peppers
Potato And Portobello Mushroom Casserole
Spinach And Mushroom Chilaquiles
Tamale Pie
Turkey Tetrazzini