• Cooking Time: 20
  • Servings: 54
  • Preparation Time: 15


  • Pastry:
  • 5 cups flour
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon water
  • 3/4 cups cold water
  • 2 eggs
  • 2 teaspoons vinegar
  • 1 lb. Lard
  • Poppy seeds, caraway seeds or sesame seeds.
  • Filling:
  • 3 cups finely diced (1/4") cooked ham
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped pimento
  • 1 tablespoon minced onion
  • 1 tin tomato soup (undiluted)
  • 1/2 bottle chili ketchup


  • Mix together filling and set aside.
  • Measure flour(without sifting) into a large mixing bowl.
  • Add brown sugar, salt and baking powder; stir well to blend.
  • Add half the lard and rub in with fingertips. Cut in remaining lard until particles are the size of small peas.
  • Combine water, 1 egg and vinegar in a small bowl,Beat slightly.
  • Add all at once to flour mixture and stir with fork until dough holds together.
  • Form a ball and wrap in waxed paper.
  • Chill before using.
  • Roll out portions of the dough on lightly floured surface to 1/8" thickness.
  • Cut into circles using 3 3/4" or 4" cutter. Place circles on ungreased baking sheets.
  • Spread a scant tablespoon of filling on one half of pastry.
  • Moisten edge and fold over.
  • Seal edges with tines of fork.
  • Cut tiny slits in tops of pasty for steam to escape.
  • Brush pasties with mixture of 1 egg beaten with 1 tablespoon water.
  • Sprinkle poppy seeds or caraway seeds over top if desired.
  • Bake at 400F for 15-20 minutes or until golden. Serve warm.
  • Makes 4 1/2 dozen.
  • Tip: Pastries may be baked then frozen to be reheated before serving; or they may be frozen unbaked.


Recipe from Bill Brown, however my mother-in-law Stella Timms used to make this for years. Bill Brown being her brother-in-law.

Categories: Appetizer  Eggs  Pork  Vegetable 

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