5 cups flour
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon water
3/4 cups cold water
2 teaspoons vinegar
1 lb. Lard
Poppy seeds, caraway seeds or sesame seeds.
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.
Pairs Well With
Recipe from Bill Brown, however my mother-in-law Stella Timms used to make this for years. Bill Brown being her brother-in-law.