| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 2/3 |
c |
Vegetable oil |
| 2 |
tb |
Cold water |
| 1 |
c |
Chopped onion |
| 6 |
tb |
Butter or margarine |
| 2 |
c |
Mashed potatoes |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
|
Pepper |
| 2 |
tb |
Milk |
INSTRUCTIONS
DOUGH
FILLING
Sift flour, baking powder & salt into a large bowl. Make a well in the
flour mixture. Add eggs, oil & water. Mix. Gather dough into a ball & roll
out on a lightly-floured surface to 1/8-inch thickness. Cut into 3-inch
circles with a cookie cutter. Filling: Combine onion, butter, potatoes
(instant mashed potatoes work fine), 1 egg, salt, nutmeg & pepper until
well blended. Preheat oven to 375. Place a tablespoon of filling on half
the pastry circles. Place remaining circles on top, pressing edges
together. Combine remaining egg & milk. Brush tops of circles with egg-milk
mixture, place pastries on greased baking sheet & bake for 35 minutes.
Makes about 20 pastries.
MRS. GENE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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