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Stir together dry ingredients. Cut in shortening until pieces are size of small peas. Combine 3 tablespoons water with egg. Sprinkle flour mixture with water-egg mixture, a tablespoon at a time, mixing lightly until dough begins to stick together. If necessary, add more water. Press into ball; divide in half. Roll each half on lightly floured surtace to 8x 16inch rectangle. Cut into 4-inch squares. Place a heaping tablespoonful of hash or chili in center of each square. Moisten edges. Fold over and press edges to seal. Fry in preheated 375° deep fat until golden brown, turning once. Drain on absorbent paper. Serve hash-filled pastries with prepared brown gravy, if desired.
TRIPLETTS MILLING (X>.
CULPEPER. VA.
85.5%