| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Chinese | Beans | 8 | Servings |
INGREDIENTS
| 2 | c | Cooked Idaho red or pinto beans |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
| 1/4 | c | Milk |
| 1 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 6 | tb | Water |
| 1 | Egg yolk; beaten with 2 Tbs. water |
INSTRUCTIONS
For filling, mash and strain beans. Combine with sugar; and 1/4 teaspoon salt, butter and milk Cook, stirring until sugar dissolves. Cool For pastry, sift flour with 1/2 teaspoon salt. Cut in shortening. Add warm water to form ball. Divide Into 8 parts. Roll each Into a 4 inch square. Top with mound of bean filling. Fold in all corners and seal. Place on cookie sheet. Brush with egg yolk mixture. Bake at 425 degrees F for 15 to 20 minutes or until golden. Cool. Yields: 8 pastries Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <[email protected]> on Jan 5, 1998
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