Date: Sat, 27 May 1995 01:14:35 -0700
From: Michelle Dick (email@example.com)
Herbed Potato Turnovers (T)
Adapted from Madge Rosenberg's _The Best Low-Fat, No-Sugar Bread
Machine Cookbook Ever_. It was a big hit.
We liberally adapted the recipe, but it still came out great:
1 t dry yeast
2.25 c bread flour
1 t dried thyme leaves
1 t dried rosemary
.5 t salt
.25 c nonfat yogurt
.75 c water
2 c diced red potatoes
1 small box frozen peas
1/2 diced onion
1.5 T curry powder
salt and pepper to taste
2 garlic cloves, minced
The filling was supposed to be just plain potatoes, garlic and thyme
and rosemary, but my friend and I decided we were in the mood for
something more Indian. More traditional folks might find that the
bread clashes with the filling -- but I thought it good anyway. One
could leave the thyme and rosemary out of the dough, if you wanted.
Anyway, here's how to prepare them:
Place all dough ingredients in bread machine and process on dough
setting. When done, flour a board and your hands and divide the dough
into 8 pieces. Flatten each piece into a 6 inch circle, place several
tablespoons of filling in the center and pinch dough closed around it.
Place seam side down on nonstick baking pan (I dusted it with flour).
Let rise for 15 minutes. Then bake for 30 minutes in preheated 400
degree F oven. Should be golden brown when done.
Makes a very fluffy dough (since we used all white flour which was all
my friend had on hand -- the original recipe calls for 3/4 cup of the
flour to be replaced with 3/4 cup whole wheat flour).