Yield: 54 servings
|5 cups||All-purpose flour|
|1 tablespoon||Brown sugar|
|½ teaspoon||Baking powder|
|1 pounds||Lard -- or shortening|
|½ cup||Water -- or 3/4 cold water|
|1 each||Egg -- beaten|
|3 cups||Cooked ham -- diced 1/4 in.|
|2 tablespoons||Green pepper -- diced|
|1 tablespoon||Onion -- minced|
|1 can||Cream of mushroom soup -- 10|
|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