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

Filling

3 cups diced ham 2 Tbsp. diced green pepper

2 Tbsp. diced pimentos 1 Tbsp. minced onion

1 can cream of mushroom soup, undiluted

Glaze

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.