Potato Pagachi
Can be made ahead and reheated in a flash!. Nice lunch or side dish.
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INGREDIENTS
Nutrition- 4ounces instant mashed potatoes with four cheeses, prepared as directed
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- 16ounces biscuits, grands homestyle
- 1egg white, slightly beaten
- 1⁄4cup unsalted butter
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DIRECTIONS
- Heat oven to 350. Cool mashed Potatoes to room temperature.
- On floured work surface, roll a biscuit out to a 6 inch circle. Place 2 heaping tablespoons of potatoes in center of bicuit. Draw up dough and pinch edges together using a fork, to cover filling. Repeat to form 8 pagachi.
- Place pagachi on lightly greased baking sheet. Prick each with a fork a few times and brush lightly with egg whites.
- Bake for 20 minutes.
- Meanwhile, place butter in a small skillet over medium heat and lightly brown.
- Remove pagachi from oven and brush with the browned butter. Serve warm.
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