| 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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