Yield: 1 servings

Measure Ingredient
3 cups Flour; sifted
½ teaspoon Salt,
1 cup Water,
1 \N Egg; slightly beaten,
4 cups Potato; cooked, mashed
⅓ cup Vegetable oil
\N \N Vegetable oil,
1 \N Egg yolk; mixed with
1 tablespoon Water
3 cups Onion; chop fine
\N \N Salt & pepper; to taste



Saute onion in oil until tender and lightly browned and them mix with pota- toes, salt & pepper. Adjust seasoning. ASSEMBLY Measure flour, baking powder & salt in large bowl. Add water, egg & 1 Tblsp-->oil.

Stir until dough holds together. Put on a lightly floured surface & knead until smooth and elastic, using only enough extra flour to keep dough from sticking-this takes about 5 minutes. Put dough on lightly floured board, cover w/large bowl and let sit for ½ hour. Divide dough into 4 pcs. Roll out each piece into a 12" square on a lightly floured sur- face. Cut in half to make two 6" wide strips. Brush lightly with---> oil. Spoon ⅛ of the filling down the center of each strip (the long way) Fold 1 long side over the filling & roll to the other side. This will make a long roll. Pinch edges together.

Repeat with rest of dough & filling. Put rolls on lightly oiled cooky sheets with the seam side down. Score with the blunt edge of a knife at 1-½" intervals, do

not cut through. Brush with egg yolk mixture & bake in a preheated 375 ----> oven for 30 minutes, or until golden brown. Remove from oven & cut all the way through where scored. If you are freezing these, allow to cool to room temperature, place on cookie sheet & put in freezer un- til frozen. Wrap well in plastic, over wrap with aluminum foil & return to freezer. To reheat, preheat oven to 375 degrees and

bake for 15-20 minutes, or until hot. Hope you enjoy these! Susan, NJ FROM: SUSAN AARONSON


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