 |
Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This recipe is from BHG and seems to be the one VA requested for Lent. Enjoy. 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, light (or 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, light (or margarine) |
1/4 teaspoon salt |
1 tablespoon butter, light (or 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. Make a well in the center; stir in egg. Heat milk and stir into flour mixture. Stir in 2 tablespoons melted margarine and the oil. Stir in yeast mixture.
3. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a floured surface. Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball and place in a greased bowl. Turn dough once and cover. Let rise in a warm place until double (about 1 hour).
4. Meanwhile for filling, place potatoes in a medium saucepan; add water to cover. Sprinkle with a little salt. Bring to boiling.
5. Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain. Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon salt; mash until smooth. Set aside.
6. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest 10 minutes.
7. On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle. Transfer rectangle to a lightly greased baking sheet.
8. Spread filling over dough to within 1 inch of edges. Roll remaining dough to a 15x12-inch rectangle; place over filling. Pinch edges to seal. Prick dough every 2 inches to allow steam to escape.
9. Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes. Brush with 1 tablespoon melted margarine. Serve warm or cool.
10. NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.
11. Nutrition Facts per one serving: Calories 106, Total Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg) 12, Sodium (mg) 115, Carbohydrate (g) 13, Protein (g) 3, Percent Daily Values are based on a 2,000 calorie diet.
|
|