Potato Pies (Italian)
Source of Recipe
Partyline - 7/28/82
Potato Pies (Italian)
Dough:
5-1/2 cups flour
1/2 to 1 cup water
1 egg
1 cup vegetable or olive oil
Put flour in bowl in a mound, make a deep well in the center. Break egg into well, add oil and 1/2 cup water.
Use rest of water as you begin to gather dough into a round. Knead dough into consistency of macaroni dough, but not dry. Put dough in plastic wrap; let rest 15 minutes. Separate dough into balls, getting 8 balls altogether.
Roll each ball into a circle 1/8-inch thick. Spread filling on bottom half of circle. Flip top over and seal edges with a fork; puncture on top to release any air bubbles. Place pies on ungreased cookie sheet; brush with beaten egg. Bake at 350° for 40 minutes. Cool on rack.
Makes 8
Filling:
5 medium potatoes, peeled and sliced
1/2 medium onion, sliced thin
3 eggs, beaten
1/2 cup grated Romano cheese
Dash of paprika
1 teaspoon salt
Black pepper and fresh parsley to taste
Fry potatoes and onions in alittle oil until partway done. While mixture is hot, add egg and mix slightly.
Cover and let set until ready to use. Add 1/2 cup grated cheese, paprika, salt, pepper and parsley to taste. Let set for a few minutes. (Can also add mild or hot Italian sausage to potatoes and onions while cooking; drain off grease.) Or can use Swiss chard, endive or spinach; cook in boiling salted water just till tender; drain and chop; fry in alittle oil. Season with salt, pepper and garlic to taste. Add cheese if you desire also. Cool and add to filling.
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