chinese beans (pastries)
- Categories
- Beans
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked Idaho red or pinto beans |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| 2 tablespoons | Butter |
| ¼ cup | Milk |
| 1½ cup | Flour |
| ½ teaspoon | Salt |
| ½ cup | Shortening |
| 6 tablespoons | Water |
| 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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