|2 cups||Cooked Idaho red or pinto beans|
|1||Egg yolk; beaten with 2 Tbs. water|
For filling, mash and strain beans. Combine with sugar; and ¼ teaspoon salt, butter and milk Cook, stirring until sugar dissolves. Cool For pastry, sift flour with ½ teaspoon salt. Cut in shortening. Add warm water to form ball. Divide Into 8 parts. Roll each Into a 4 inch square.
Top with mound of bean filling. Fold in all corners and seal. Place on cookie sheet. Brush with egg yolk mixture. Bake at 425 degrees F for 15 to 20 minutes or until golden. Cool. Yields: 8 pastries Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@...> on Jan 5, 1998
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