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Ingredients
Dough: yield 9
1) 2 cup (280g) all-purpose flour
1) ½ tsp. (3g) salt
1) 2 tsp. (10g) baking powder
1) ¾ cup (169g) water, room temp
Filling: (966g, enough to make 28, use 2 tbsp. = 34g)
2) 998g (2.2lbs) potato
3) 1½ tsp. (9g) salt
3) 1 tsp. ground cumin
3) 3g scotch bonnet pepper

In a mixing bowl combine (1) and knead for 8 minutes. Wrap dough (458g) with saran wrap and set aside to rest for 30 mininutes.

Cook the potatoes (2) and mashed it. Add (3)

Weigh 50g of dough and roll to 5" circle. Fill with 2 tbsp. (34g) of potato filling and. Wet half the edge with water and seal it.

Fry each side for 4 minutes.