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1
For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
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2
Add onions and cook until golden, about 20 minutes.
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3
Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
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4
Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
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5
Remove chicken from pot and set aside to cool.
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6
Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
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7
Simmer uncovered, for 30 minutes.
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8
Meanwhile, pick meat from the chicken, shred, and return to pot.
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9
When vegetables are cooked, remove pot from heat and set aside to cool.
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10
For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
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11
Mix in 3 cups water, 1/2 cup at a time, until dough forms.
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12
Roll out dough on a floured surface into a large rectangle.
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13
Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
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14
Fold dough onto itself in 3 layers, like a letter.
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15
Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
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16
Wrap in plastic wrap and chill overnight.
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17
Preheat oven to 375*F.
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18
Roll out dough on a floured surface and cut into ten 7 inch circles.
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19
Fill circles with chicken mixture.
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20
Brush edges with egg wash, then fold over to form plump turnovers.
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21
Use a fork to seal edges.
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22
Place on baking sheet and brush with egg wash.
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23
Bake until golden, about 30 minutes.
