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In a large bowl, combine flour, brown sugar, salt & baking powder. Cut in lard, half at a time, until all particles are size of a pea. Combine 1/2 c. water, egg and vinegar; add all at once to flour mix and stir with a fork just until dough hold together. Add remaining water only if necessary. Form into a bell; wrap tightly and refrigerate for several hours.
Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out 1/4 of dough to 1/8 inch thickness. Using 3 1/2 round cutter, cut dough into circles. Place on ungreased baking sheets. Spread a scant tablespoon ful of filling on half of each circle. Moisten edge slightly with water and fold over, sealing with the tines of a fork. Cut slits in tip of pasties. Repeat with remaining dough and filling.
In a small bowl, beat egg with water; brush tops of pasties. Sprinkle with poppy or sesame seeds. Bake at 400 for 15-20 minutes or until golden brown. Serve warm.
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