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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