Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 2 \N | Eggs |
| ⅔ cup | Vegetable oil |
| 2 tablespoons | Cold water |
| 1 cup | Chopped onion |
| 6 tablespoons | Butter or margarine |
| 2 cups | Mashed potatoes |
| 2 \N | Eggs |
| 1 teaspoon | Salt |
| ½ teaspoon | Ground nutmeg |
| ¼ \N | Pepper |
| 2 tablespoons | Milk |
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 ⅛-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, .