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

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 (1 stick) melted butter for brushing
 
Directions:

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.

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


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 over mix.

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.

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 2-inches 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. 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 to hot for children.)
 
Serve warm or at room temperature.