MMMMM---------------------------CRUST--------------------------------
1 1/2 c All purpose flour
1/2 c COLD Crisco (2 tb Butter)
8 tb Water
MMMMM--------------------------FILLING-------------------------------
1 md Leftover baked potato
1/8 c Frozen peas, room temperature
1 tb Diced onion, maybe more
2 ds Salt
1 ts Curry powder
1/2 tb Tandori masala powder
MMMMM--------------------------EGG WASH-------------------------------
1 ea Egg yolk
1 tb Water
Crust: Make pastry crust ahead of time and refrigerate.
I used 2 tb butter and then filled the measuring cup up the rest of
the way with Crisco.
Roll out on pastry board - roll thin. Used large dumpling press to
cut five circles from the dough. Had to reform dough along the way.
Place dough circles on dumpling press, place 1/4 cup filling on the
lower half of press. Spread a small amount of water around the rim
of the dough, fold press together and press dough firmly in place.
Place on ungreased cookie sheet. Continue with remaining dough
circles.
FILLING:
Remove skin from baked potato, dice potato into small pieces.
Combine with peas and finely diced onions. Mix together with
spices. (experiment with spice mixture)
Place 1/4 cup of filling into each turnover made - (See above).
Brush already formed turnovers with egg yolk mixture right before
baking.
Bake in preheated 425 degree F oven for about 20 minutes or until
crust is light brown. (Originally used 400 F - took over 35 minutes
to brown.)
