1 cup whole wheat flour
1 1/2 cups all purpose flour
1/2 cup milk
1/2 vegetable shortening
1 teaspoon salt
2 potatoes peeled and cubed
1/4 cup sour cream
1/2 cup shredded Colby cheese
1/2 teaspoon Hungarian paprika
1/2 teaspoon cumin
Salt and pepper to taste
1/2 yellow quash finely diced
1/2 onion minced
1/4 yellow bell pepper minced
3 tablespoons minced parsley
1 bag veggie crumbles
1/2 teaspoon Hungarian paprika
1 teaspoon cumin
1 teaspoon dried oregano
Salt and pepper to taste
1 egg beaten with 1 teaspoon water
Place the potatoes on a medium sauce pot with 4-5 cups of water. Bring to a boil for 7-10 minutes or Neil potatoes are fork tender. (Insert and remove a fork easily). While the potatoes are cooking heat a large heavy bottom skillet over medium heat. Drizzle with olive oil and add the vegetables. Let this cook for about 5 minutes then add the veggie crumbles and let cook for another 5 minutes then add the parsley. Remove from heat and set aside. Once the potatoes are cooked drain them and return to the pot. Add the spices and sour cream. Mash with potato masher then stir in the cheese. Stir the vegetable mixture into the potatoes and set aside. In the bowl of your stand mixer combine the milk and shortening with the whisk attachment on medium speed until well combined. Slowly add the flour and salt. Once a dough ball forms turn off and let sit for 10 minutes. Once the dough has rested roll out to 1/4 inch thick. Using the open end of a drinking glass or a biscuit cutter cut circles out of the dough. Remove the edges and set aside for future use. Place about 1 tablespoon of filling in the center of each circle then fold to close. Pinch the edges to seal then place on a baking sheet. Brush the tops with the egg wash and place in a 400 degree oven for 20-25 minutes or until golden brown. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com
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