Ingredients
5 cups all-purpose flour1 tablespoon brown sugar1 teaspoon salt1/2 teaspoon baking powder1 pound shortening1/2 to 3/4 cup cold water1 large egg, beaten2 teaspoons white vinegarFILLING:3 cups diced fully cooked ham (1/4-inch pieces)2 tablespoons diced green pepper2 tablespoons diced pimientos1 tablespoon finely chopped onion1 can (10-3/4 ounces) condensed cream of mushroom soup, undilutedGLAZE:1 large egg1 tablespoon waterPoppy seeds or sesame seeds
Preparation
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.
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.
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° for 15-20 minutes or until golden. Serve warm.
