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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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