Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a -- nathan
And goldman
Pastry
4 c Flour
1 c Salted margarine or butter
1 lg Egg -- slightly beaten
1 tb White vinegar
1/4 c Club soda
Topping
1 lg Egg yolk
Sesame seeds
Filling
6 md Size potatoes
1 lg Onion -- chopped small
Cooking oil, chicken fat
Or margarine
1 lg Egg beaten
1 ts Salt
Pepper to taste

Pastry: blend in the margarine or butter with the flour. add the egg,
vinegar and club soda. Knead well and form the dough into a ball.
Place in the refrigerator for 2 hours.

Filling: Peel and halve the potatoes. cook them, covered, in boiling
salted water until tender, about 30 minutes. Drain and mash. While
the potatoes are cooking fry the onions incooking oil, chicken fat or
margarine until soft and golden but not crisp. A
Procedure. Preheat the oven to 375. Divide the dough into four parts,
roll it out thin an dcut into small circles, about 2 inches in
diameter. Place 1 tsp of the potatoe mixture in the center of each.
Fold the crust in half and crimp the edges to close wi Variation:
Take 1/4 of the dough and roll out into a large circle. Place the
mixture on half of dough circle, fold the other side over and crimp
the edges closed with a fork dipped in cold water. brush the surface
with egg yolk and sesame seeds and bake a

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

Browse by categories