Cut 1/2 cup butter/coconut oil into flour, then blend in cheese. Cover and chill 3 hours or overnight. Sauté onions. Boil potatoes 30 minutes. Drain and mash with onions, salt, and pepper. Cover and chill. Roll dough on floured board till 1/8” thick. Cut into 3 1/2 inch rounds. Place a spoonful of potato filling on each. Draw edges together, pinch to seal. Dent center slightly. Place on ungreased cookie sheet and bake in preheated 425 F. oven for 20 minutes or until golden brown. Serve hot.
|