In my kitchen, making mashed potatoes is like making pasta-no matter how I try to calculate how much I’ll need, I always end up with leftovers. And I think plain leftover mashed potatoes are boring. So I’m always looking for recipes to use up the excess. I’ve done a couple of recipes in a row with mashed potatoes so… that’s the theme for this weekend’s recipe posts!
The nice thing about this recipe is that it also uses up any leftover meat you may have. It says you can fry or bake the turnovers. I did both-and of course, frying tasted better!
This recipe comes from Vaughan’s Vegetable Cook Book, published in 1919. Vaughan’s was a seed company. This makes about 12 turnovers.
• 1 ¼ cup mashed potatoes
• 12 tablespoons of flour
• 6 tablespoons butter, diced
• Minced meat-beef, poultry or fish
• Seasoning to taste
• Oil for frying (optional)
Put the mashed potatoes in a large bowl. Add the flour, one tablespoons at a time, blending each tablespoons in with a mixer. Do that same thing with the butter-add it a little bit at a time and blend.
Flour a surface, a rolling pin, a biscuit cutter, and your hands thoroughly (the dough is very sticky).
Pick up the dough as best you can, rolling it in the flour until it’s easier to manage. Then roll out the dough to about an inch thick.
Cut circles with the biscuit cutter.
On half the circles, place about a tablespoon of minced meat. Season (I used Penzey’s Sandwich Sprinkle).
Lay another plain circle on top of each meat-covered circle and pinch the edges together.
If you choose to fry, heat about half a cup of oil in a heavy saucepan or skillet. On medium low, fry the turnovers about 5-7 minutes on each side or until dark brown and crispy. Lay on paper towels to drain.
If you wish to bake the turnovers, heat your oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray. Lay the turnovers on the cookie sheet and bake about 20-30 minutes, until lightly brown and crispy.