I consulted this recipe and then tweaked for the ingredients I had on hand. I made up the 2 lb of irish for the filling suggested and was had a good bit leftover, but it makes excellent hashbrowns later. You can mix up the spices for the filling quite easily (I want to try sweet potato and jerk seasoning sometime!)
2 cups flour
2 tablespoons vegetable oil
3/4 cup water
salt + pepper
2 lbs irish potato (peeled and cut into large chunks)
1 clove garlic
1 tablespoon garam masala
1/2 teaspoon coriander, cumin
salt + pepper
(I didn’t really measure the spices, just tasted and added more as I went along)
In medium bowl, whisk together flour, salt and pepper. Add 2 T oil and blend until mixture resembles fine breadcrumbs. Add water and mix with fork until dough just comes together. Knead until smooth and elastic, about 10 minutes.
Boil peeled and chopped potatoes until fork tender. Mash and add spices, adjusting amount according to taste.
Divide dough into 12 equal pieces. Roll portions into balls and roll until about 1/8 of inch thick and round. Place a heaping 2 tablespoons of potato filling on one side of the round. Fold the other side over and pinch edges closed. Fry in vegetable oil until the pastry is golden brown and delicious. Traditionally served with a yogurt dipping sauce, but I found that bottled ranch dressing will do in a pinch 🙂