Ham Pasties Recipe
Ham Pasties Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You'll find these in my recipe file under "F"—for "favorites"! My husband is a retired bank manager...we have two married sons and a granddaughter.
MAKES:
27 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.

Ingredients

  • 5 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 pound shortening
  • 1/2 to 3/4 cup cold water
  • 1 egg, beaten
  • 2 teaspoons white vinegar
  • FILLING:
  • 3 cups diced fully cooked ham (1/4-inch pieces)
  • 2 tablespoons diced green pepper
  • 2 tablespoons diced pimientos
  • 1 tablespoon finely chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • GLAZE:
  • 1 egg
  • 1 tablespoon water
  • Poppy seeds or sesame seeds

Directions

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. Yield: 3-1/2 to 4-1/2 dozen.
Originally published as Ham Pasties in Country Woman March/April 1994, p31

Nutritional Facts

2 each: 281 calories, 19g fat (5g saturated fat), 24mg cholesterol, 378mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 5 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 pound shortening
  • 1/2 to 3/4 cup cold water
  • 1 egg, beaten
  • 2 teaspoons white vinegar
  • FILLING:
  • 3 cups diced fully cooked ham (1/4-inch pieces)
  • 2 tablespoons diced green pepper
  • 2 tablespoons diced pimientos
  • 1 tablespoon finely chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • GLAZE:
  • 1 egg
  • 1 tablespoon water
  • Poppy seeds or sesame seeds
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 3-1/2 to 4-1/2 dozen.
Originally published as Ham Pasties in Country Woman March/April 1994, p31

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jennifer73 User ID: 3578763 12263
Reviewed Nov. 16, 2008

"can these be frozen?"

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