Beerox – a delicious misnomer!


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Serves 4-10 | Prep Time 30 min | Cook Time 12 min

Why I Love This Recipe

This wonderful filled pastry of Eastern European origin was originally stuffed with ground beef, cabbage and onions. It was first shared with me by Joni McFarlin. I have made this one food item more than any other. It is convenient to eat and was a Monday night poker staple.


Ingredients You'll Need

2 ½ Tbsp. 21 grams (1 Package) Dry Yeast
1 ½ cup 210 grams mashed potatoes
1 ½ cup 360 mL luke warm potato water
1 ½ tsp. 9 grams salt
2 eggs
2/3 cup 160 mL melted coconut oil or butter for the dough
6-7 cups 1 kilo flour
3 Tbsp. 45 ml melted coconut oil or butter for basting


Directions

1st things first, this is a mashed potato based dough so make yourself some mashed potatoes. Use any kind, even sweet potatoes. For this recipe you need 1 cup or ~ 210 grams of mashed potatoes. I suggest making a little extra for eating or using in another recipe. The dough is much easier to work with when the potatoes are peeled. If you remember, save some of the water you used to steam or boil the potatoes.


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