Ham Pasties: A Pocketful of Comfort

The aroma always takes me back. It’s a Saturday morning at my grandmother’s house, the warm scent of baked dough and savory ham mingling in the air. She’d be standing at her well-worn counter, flour dusting her apron as she meticulously crimped the edges of each pasty with a fork. These weren’t just snacks; they were edible hugs, a taste of home, and a symbol of the love she poured into everything she made. Each bite was a memory, a connection to family and tradition.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Servings: 48 tarts
• Yield: 48 tarts
• Dietary Type: Not specified

Ingredients

Pastry

• 5 cups all-purpose flour
• 1 tablespoon brown sugar (optional)
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 lb shortening
• 1/2 – 3/4 cup cold water
• 1 egg, beaten
• 2 teaspoons white vinegar

Filling

• 3 cups ham, fully cooked and diced into 1/4-inch pieces
• 2 tablespoons green peppers, finely diced
• 2 tablespoons pimientos or 2 tablespoons celery, finely diced
• 1 tablespoon onion, finely chopped
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

Glaze

• 1 egg
• 1 tablespoon water
• Poppy seeds or sesame seeds

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Fork
• Plastic wrap
• Rolling pin
• Floured surface
• 3 1/2- to 4-inch round cutter
• Baking sheets
• Small bowl
• Pastry brush

Instructions

1. In a large bowl, combine the flour, brown sugar (if using), salt, and baking powder.

2. Cut in the shortening, half at a time, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. The key is to work quickly so the shortening stays cold, creating a flaky crust.

3. In a separate small bowl, combine 1/2 cup of the cold water, the egg, and the white vinegar. The vinegar helps to tenderize the dough.

4. Add the wet ingredients all at once to the flour mixture and toss with a fork until the dough starts to come together and form a ball. If the dough seems too dry, add the remaining water, a little at a time, until it just holds together. Be careful not to overwork the dough, as this will develop the gluten and make the pasties tough.

5. Wrap the dough tightly in plastic wrap and refrigerate for several hours, or preferably overnight. This allows the gluten to relax, resulting in a more tender crust.

6. While the dough is chilling, prepare the filling. In a medium bowl, combine the diced ham, finely diced green peppers, pimientos (or celery, if using), finely chopped onion, and the undiluted condensed cream of mushroom soup. Mix well to ensure all ingredients are evenly distributed.

7. When the dough is thoroughly chilled, preheat your oven to 400°F (200°C).

8. On a lightly floured surface, roll out a fourth of the dough to a thickness of about 1/8 inch. Keep the remaining dough refrigerated until you’re ready to use it to prevent it from getting too warm and sticky.

9. Using a 3 1/2- to 4-inch round cutter, cut the dough into circles. Place the circles on ungreased baking sheets, leaving a little space between each one.

10. Spread a scant tablespoon of the filling on half of each circle, leaving a small border around the edge. Avoid overfilling, as this can make the pasties difficult to seal.

11. Moisten the edge of each circle slightly with water using your fingertip or a pastry brush. This will help the dough to seal properly.

12. Fold the other half of the dough circle over the filling to create a half-moon shape. Seal the edges tightly by pressing them together with the tines of a fork. This not only seals the pasty but also creates a decorative edge.

13. Repeat steps 8-12 with the remaining dough and filling.

14. In a small bowl, beat the remaining egg with the tablespoon of water to create an egg wash.

15. Brush the tops of the pasties with the egg wash. This will give them a beautiful golden-brown color as they bake.

16. Sprinkle the tops of the pasties with poppy seeds or sesame seeds, if desired.

17. Bake in the preheated oven for 15-20 minutes, or until the pasties are golden brown. Keep a close eye on them to prevent burning.

18. Serve the ham pasties warm or cold. They are delicious either way!

Expert Tips & Tricks

• For an extra flaky crust, use ice-cold water and handle the dough as little as possible.
• Don’t have shortening? You can substitute with butter, but the texture will be slightly different.
• If the dough becomes too sticky while you’re rolling it out, return it to the refrigerator for a few minutes to chill.
• For a richer flavor, try adding a small amount of shredded cheese to the filling.
• Make ahead tip: Assemble the pasties ahead of time and store them unbaked in the refrigerator for up to 24 hours, or freeze them for longer storage. Add 5-10 minutes to the baking time if baking from frozen.

Serving & Storage Suggestions

Ham pasties are perfect as a snack, light lunch, or even a party appetizer. Serve them warm straight from the oven for the ultimate comfort food experience. You can also serve them cold, making them ideal for picnics or lunchboxes.

Leftover pasties can be stored at room temperature for a day or two, in the refrigerator for up to a week, or in the freezer for up to three months. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave for a quicker option.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	152.6 kcal	N/A
Calories from Fat	95 g	63%
Total Fat	10.7 g	16%
Saturated Fat	2.7 g	13%
Cholesterol	13.4 mg	4%
Sodium	229.2 mg	9%
Total Carbohydrate	10.5 g	3%
Dietary Fiber	0.4 g	1%
Sugars	0.2 g	0%
Protein	3.7 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the ham with sauteed mushrooms, spinach, and cheese.
• Spicy: Add a pinch of red pepper flakes to the filling for a little heat.
• Different meats: Try using cooked chicken, turkey, or sausage instead of ham.
• Crust: For a different flavor profile, try using a puff pastry crust.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust to save time?
A: Yes, you can use store-bought pie crust, but homemade pastry dough will provide a flakier and more flavorful result.

Q: Can I freeze these pasties before baking?
A: Absolutely! Freeze the assembled, unbaked pasties on a baking sheet until solid, then transfer them to a freezer bag for longer storage. Bake from frozen, adding a few extra minutes to the baking time.

Q: What can I use if I don’t have condensed cream of mushroom soup?
A: You can make a simple white sauce with milk, flour, and butter as a substitute, or use another type of condensed cream soup, such as cream of chicken or celery.

Q: How do I prevent the bottom crust from getting soggy?
A: Make sure the baking sheet is preheated and use a perforated baking sheet if you have one.

Q: Can I add other vegetables to the filling?
A: Yes! Feel free to customize the filling with your favorite vegetables, such as potatoes, carrots, or peas. Just make sure to dice them finely so they cook through evenly.

Final Thoughts

These ham pasties are more than just a recipe; they’re a taste of nostalgia, a comforting bite that can transport you back to simpler times. Whether you’re a seasoned baker or a beginner in the kitchen, I encourage you to give this recipe a try. Share them with your loved ones, and create your own memories around this classic dish. Don’t be afraid to experiment with different fillings and crusts to make them your own. And most importantly, enjoy the process of creating something delicious and heartfelt. Happy baking!