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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 27 |
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You'll find these in my recipe file under F for favorites ! My husband is a retired bank manager...we have two married sons and a granddaughter. Ingredients:
5 cups king arthur unbleached all-purpose flour |
1 tablespoon brown sugar |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 pound shortening |
1/2 to 3/4 cup cold water |
1 egg, beaten |
2 teaspoons white vinegar |
filling: |
3 cups diced fully cooked ham (1/4-inch pieces) |
2 tablespoons diced green pepper |
2 tablespoons diced pimientos |
1 tablespoon finely chopped onion |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
glaze: |
1 egg |
1 tablespoon water |
poppy seeds or sesame seeds |
Directions:
1. In a large bowl, combine flour, brown sugar, salt and baking powder. Cut in shortening, half at a time, until crumbly. Combine 1/2 cup water, egg and vinegar; add all at once to flour mixture and toss with a fork until dough forms a ball. Add remaining water only if necessary. Wrap tightly and refrigerate for several hours.
2. Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out a 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.
3. 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.
4. 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. Yield: 3-1/2 to 4-1/2 dozen.
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