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

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.

Pastry:
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.