Onion & Potato Filled Pastries
What do you do if you have extra pie dough on hand as well as onion-potato vareniki filling? Well, we came up with something like a samosa, something like a vareniki, and something like a Cornish pasty. We really liked them, and if you have leftover filling, these are some of the best mashed potatoes you’ll ever eat. 6 tablespoons butter Melt butter in a skillet over medium heat. Add onion and saute, stirring occasionally, until browned, about 15 minutes. Remove from heat and cool slightly. In a large bowl combine mashed potato, cheeses, and onion saute. Adjust seasoning with salt and pepper. Preheat oven to 350° F. Divide pie crust dough in two, and roll one half to a little over a foot in diameter. Using a 4” diameter round cookie cutter - or empty can - cut out individual rounds of dough. Gather up unused dough, form into a ball, and re-roll to the same thickness. Cut out more 4” diameter circles, gathering up and rerolling the unused dough until none is left. Repeat with the other half of the dough. Onto the lower half of each round place a heaping tablespoon of the onion-potato mixture, being sure to leave at least ½” of clear border. Paint this border with water, and fold over the other half of the round, making a filled half-circle. Press down the edges to seal. Place filled half-circles onto baking pans. Place pans into the hot oven. Bake for 15 minutes, and rotate pans. Continue baking for another 10-15 minutes until the crusts have turned light brown. Remove from heat and let cool before serving. Archive |
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