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Author Notes: RECIPE HANDED down from grandparents and adapted to todays modern cook. this recipe consists of a mashed potato filling with a empanda like crust. —SUSAN TRAN
box instant mashed potatoes 13 oz size or larger
16 oz jumbo sized refrigerater biscuits
cups vegetable oil
- Roll out pieces of biscuit dough individully with rolling pin to 1/4 inch thick meanwhile, prepare instant mashed potatoes as directed, put 2 tbsp of mashed potatoes in center of rolled out biscuit dough and fold in half empanada style, press edges with fingers to seal. when oil is hot place PIROSHKIS one at a time in the hot oil and cook on each side until brown about 3 min on each side. *************serve hot
- This recipe was entered in the contest for Your Best Pub Food