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Ham Pasties                        Jan Peterson

4 cups flour                        1 Tbsp. brown sugar

1 tsp. salt                        1/2 tsp. baking powder

1 pound lard or shortening                        1/2 to 3/4 cup cold water

1 egg beaten                        2 tsp. Vinegar



3 cups diced ham                        2 Tbsp. diced green pepper

2 Tbsp. diced pimentos                        1 Tbsp. minced onion

1 can cream of mushroom soup, undiluted



1 egg                        1 Tbsp. water

Poppy seeds or sesame seeds


Combine flour, brown sugar, salt and baking powder.  Cut in shortening 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 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 1/4 of the dough to 1/8" thickness.  Using a 4" 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 degrees for 15-20 minutes or until golden.  Serve warm.  Yield: 3 1/2 to 4 1/2 dozen.