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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Preparation time approximate. Ingredients:
1/4 cup warm water |
1 (1/4 ounce) package active dry yeast |
1 teaspoon sugar |
2 1/2-3 cups all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1 egg, slightly beaten |
1/2 cup milk |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons cooking oil |
3 medium potatoes, peeled and cut up |
1 cup sharp cheddar cheese, shredded (or use colby or provolone cheese) |
2 tablespoons butter or 2 tablespoons margarine |
1/4 teaspoon salt |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
2. In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
3. Make a well in the center; stir in egg.
4. Heat milk to 100F and stir into flour mixture.
5. Stir in 2 tablespoons melted margarine and the oil.
6. Stir in yeast mixture.
7. Using a spoon, stir in as much of the remaining flour as you can.
8. Turn out onto a floured surface.
9. Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
10. Shape into a ball and place in a greased bowl.
11. Turn dough once and cover.
12. Let rise in a warm place until double (about 1 hour).
13. Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
14. Sprinkle with a little salt.
15. Bring to boiling.
16. Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
17. Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
18. Punch dough down.
19. Turn out onto a lightly floured surface.
20. Divide dough in half.
21. Cover and let rest 10 minutes.
22. On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
23. Transfer rectangle to a lightly greased baking sheet.
24. Spread filling over dough to within 1 inch of edges.
25. Roll remaining dough to a 15x12-inch rectangle; place over filling.
26. Pinch edges to seal.
27. Prick dough every 2 inches to allow steam to escape.
28. Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
29. Brush with 1 tablespoon melted margarine.
30. Serve warm or cool.
31. NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.
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