I realized to my chagrin that I hadn’t recorded the substitutions I made to make this wheat & dairy-free. I used oat flour & xanthan gum (& maybe a little tapioca starch?) instead of wheat, & a hydrogenated soybean/lard shortening instead of butter.
This is the original recipe…
works well with a yeast crust too–bread dough
2 cups flour
1 tsp. salt
1 tsp. sugar (optional–I left it out)
1 cup mashed potatoes (I put the potatoes through a ricer to avoid lumps)
3/4 cup butter or margarine (2 Tbsp. less was fine)
Mix first 3 ingredients, cut in potatoes & then butter
2 potatoes, diced small (about 1½ c)
1 cup finely chopped onion
1 lb. cooked hamburger-drain grease
½ tsp. salt
dash garlic salt
½ cup beef gravy
pepper to taste
(a dash of cider vinegar is good too–brings out the beef flavor)
Mix. Filling should be highly seasoned.
Roll out 18 5” circles (I didn’t get that many this last time), put a spoonful of filling on each, fold in half & crimp well (I put one circle on top of another with filling in between to make “crowns”). It worked well for me to roll the dough between pieces of “waxed paper” (plastic sleeves from crackers) so they didn’t stick to the counter top. Bake @ 375F 45 minutes, until the crust is nicely browned. Can also make 50 cocktail snacks if circles are 3”.