Yield: 54 servings
| Measure | Ingredient |
|---|---|
| 5 cups | All-purpose flour |
| 1 tablespoon | Brown sugar |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking powder |
| 1 pounds | Lard -- or shortening |
| ½ cup | Water -- or 3/4 cold water |
| 1 each | Egg -- beaten |
| 2 teaspoons | Vinegar |
| \N \N | Filling: |
| 3 cups | Cooked ham -- diced 1/4 in. |
| \N \N | Piece |
| 2 tablespoons | Green pepper -- diced |
| 2 tablespoons | Pimientos |
| 1 tablespoon | Onion -- minced |
| 1 can | Cream of mushroom soup -- 10 |
| ¾ \N | Oz |
| \N \N | Undiluted |
| \N \N | Glaze: |
| 1 each | Egg |
| 1 tablespoon | Water |
| \N \N | Poppy seeds or sesame seeds |
In a large bowl, combine flour, brown sugar, salt and baking powder.
Cut in lard, half at a time, until particles are the size of small peas. Combine ½ cup water, egg and vinegar; add all at once to flour mixture and stir with a fork just until dough holds together.
Add remaining water only if necessary. Form into a ball; wrap tightly and refrigerate for several hours. Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out one-fourth of the dough to ⅛ in. thickness. Using a 3½ to 4 in. round cutter, cut dough into circles. Place on ungreased baking sheets. Spread a scant tablespoon of filling on half of each circle. Moisten edge slighly with water and fold over, sealing with the tines of a fork. Cut slits in top of pasties. Repeat with remaining dough and filling. In a small bowl, beat egg with water; brush tops of pasties. Sprinkle with poppy or sesame seeds. Bake at 400 deg. for 15 to 20 min. or until golden. Serve warm Yield: 3 ½ to 4 ½ dozen.
Recipe By : Taste Of Home