October 26, 2011
Categories: Snacks, Potatoes, Brunch, Christmas Fathers Day, Game/Sports Day, Mothers Day, New Years, Sunday Dinner, Vegetarian, Flour, Vegetarian Dinner, more
"This is something I always have in the freezer. When I make these, I make 100’s at a time. This is a scaled down recipe that makes about 40, depending how big you make them. I use the outside ring that goes on a wide mouth mason jar to cut the dough into circles. If you are freezing these for future use, make sure you freeze them on a cookie sheet first; if you throw them in a freezer bag before being frozen they will stick together. Once frozen, you can toss them together in a freezer bag."
- Serving Size: 1 (170.3 g)
- Calories 313.4
- Total Fat - 6 g
- Saturated Fat - 1.6 g
- Cholesterol - 30 mg
- Sodium - 215.9 mg
- Total Carbohydrate - 53.8 g
- Dietary Fiber - 2.6 g
- Sugars - 0.7 g
- Protein - 9.9 g
- Calcium - 82.4 mg
- Iron - 1.1 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Combine water, egg and salt and add to 3 cups of flour.
Mix well; add and knead in the fourth cup of flour until smooth and elastic, using more flour if needed.
Brush with oil and set aside for 15 minutes; roll out dough as for pie crust and cut out with a round cookie cutter.
Mix filling ingredients together.
Place a round on the palm of our hand; place a spoonful of the filling on it.
Fold dough over to make a half-circle.
Press the edges together with your fingers, making sure the edges are free from filling.
Place these on a parchment paper lined cookie sheet and freeze for about an hour.
You can then toss them together in a freezer bag.
To cook; bring a pot of water to a boil and toss in a few at a time until they float. Remove with a slotted spoon and toss with butter. You can then brown them in a skillet or in a 350 degree Fahrenheit oven.
Top with cooked bacon and onions and a dollop of sour cream and serve.
No special items needed.