1. For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside. 2. In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt. 3. Make a well in the center; stir in egg. 4. Heat milk to 100F and stir into flour mixture. 5. Stir in 2 tablespoons melted margarine and the oil. 6. Stir in yeast mixture. 7. Using a spoon, stir in as much of the remaining flour as you can. 8. Turn out onto a floured surface. 9. Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total). 10. Shape into a ball and place in a greased bowl. 11. Turn dough once and cover. 12. Let rise in a warm place until double (about 1 hour). 13. Meanwhile for filling, place potatoes in a medium saucepan; add water to cover. 14. Sprinkle with a little salt. 15. Bring to boiling. 16. Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain. 17. Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon 18. Punch dough down. 19. Turn out onto a lightly floured surface. 20. Divide dough in half. 21. Cover and let rest 10 minutes. 22. On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle. 23. Transfer rectangle to a lightly greased baking sheet. 24. Spread filling over dough to within 1 inch of edges. 25. Roll remaining dough to a 15x12-inch rectangle; place over filling. 26. Pinch edges to seal. 27. Prick dough every 2 inches to allow steam to escape. 28. Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes. 29. Brush with 1 tablespoon melted margarine. 30. Serve warm or cool. 31. NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
