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Ham Pasties |
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Serves: 25
Print this Recipe
Yield: 3-1/2 to 4-1/2 dozen
Serving size: 2 pasties
Delores Yung, Watrous, Saskatchewan
5 cups all-purpose flour
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 pound lard or shortening
1/2 to 3/4 cup cold water
1 egg, beaten
2 tablespoons vinegar
FILLING:
3 cups diced fully cooked ham (1/4-inch pieces)
2 tablespoons diced green peppers
2 tablespoons diced pimientos
1 tablespoon minced onions
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
GLAZE:
1 egg
1 tablespoon water
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 1/2 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 1/8-in. thickness. Using a 3-1/2- 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 slightly 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° for 15-20 minutes or until golden. Serve warm.
© Copyright Reiman Publications, 1993-1997
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