Prep 1 hr
Cook 30 mins
Jewish potato pastry. A tasty packet that can be changed up to fit yourowntastes. Anything you think goes with potatoes will work great. Very filling. I doubled this recipe the first time and it made 12 large portions.
- 1 1⁄2 cups flour
- 1⁄4 cup shortening
- 1⁄4 cup butter (If using salted butter, omit extra salt.)
- 1⁄2 teaspoon salt
- cold water
- 2 russet potatoes (medium to large)
- 3 garlic cloves, minced
- 3 -4 green onions with tops, diced
- 3⁄4 cup cheddar cheese
- 1⁄2 lb chicken breast (cooked, shredded)
- Add salt to flour and mix. Work lard and butter into flour mix with fork until mixture is crumbly. Sprinkle in water gradually and mix together until moist enough to form soft dough. Turn onto floured surface and work until smooth. Cover and refrigerate until filling is prepared.
- Preheat oven to 350°F Peel, and dice potatoes. Add potatoes, garlic and onions together in a large pot. Cover with water and boil until potatoes are tender. Drain off water and mash together. Add in chicken, cheese, and parsley. Mix together well.
- When filling is cool enough to work with take-out pastry and separate into 5-6 portions. Roll dough portion out on floured surface. Place approximately 1/2 cup filling in center of pastry. Seal into a round or square packet using egg wash or water.
- Place packets on a lightly greased baking sheet. Bake at 350F until pastry is lightly golden brown. Approximately 30 minute.