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Chinese Beans (Pastries)
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
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
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