Description Edit

Ingredients Edit




Directions Edit

  1. PASTRY: Sift dry pastry ingredients in a large bowl; cut in butter with a pastry cutter or two knives, to coarse consistency.
  2. Add cold water and stir with a fork into ball.
  3. Chill at least 1/2 hour. Roll 1/2 of dough on lightly floured table.
  4. Cut into 2 1/2 inch circles (tea cup rim) and place 1/2 tsp. filling and fold over.
  5. Seal with tines of fork which have been dipped in water.
  6. Repeat with second half of dough.
  7. Brush with beaten egg and bake on an ungreased baking sheet in a preheated 375 F. oven for 12–15 minutes or until golden.

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