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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box. Ingredients:
1 large baking potato, peeled and cut into chunks |
3 tablespoons unsalted butter |
1 medium onion, peeled and chopped |
2 scallions, chopped |
3 tablespoons fresh chopped dill |
1 teaspoon salt |
1/4 teaspoon white pepper (black works, too) |
1 15-ounce can kidney beans, drained |
2 15-ounce prepared piecrusts |
1 large egg, mixed with 1 tablespoon water |
Directions:
1. 1. Preheat oven to 350°F.
2. 2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.
3. 3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.
4. 4. Stir in the scallions and dill. Remove from heat.
5. 5.Add the potato, salt, pepper, and the remaining butter and mash.
6. 6. In a bowl, mash the beans. Combine them with the potato mixture.
7. 7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.
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