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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ZANY POTATO TURNOVERS This recipe came from an estate sale. I obtained it when I purchased the family collection from the DeLong Estate in Mesquite, Texas in 1981. Ingredients:
3 medium sweet potatoes |
1/2 stick butter at room temperature |
1 tablespoon flour |
2 eggs beaten |
1/4 plus 1/2 teaspoon nutmeg |
1/3 cup milk |
crust |
1-1/2 cups flour |
3 tablespoon shortening |
3 tablespoon water |
Directions:
1. Make crust by combining flour, shortening and water together until well combined.
2. Roll out thin with floured rolling pin.
3. Boil potatoes and let cool then peel and mash and beat with egg beater to make smooth.
4. Mix dry ingredients into potato then add milk, butter and eggs.
5. Season to taste adding more sugar if needed then set aside.
6. On wax paper sprinkle flour.
7. Take off a small piece of dough.
8. Put in center of dough 6 tablespoons filling then fold over to cover filling.
9. Take fork and press around edges to seal then set turnovers aside.
10. Separate with wax paper to prevent from sticking together until all dough is used up.
11. Heat enough oil in a skillet to deep fry then place turnover in hot oil.
12. After one side is medium brown turn to the other side then place on paper towel to drain.
13. Let cool.
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