These are small Jewish savoury pastries with a potato and onion filling.
This is my recipe. I just wanted to let people know that the dough in this recipe is not of the flaky pastry variety. This is more of a very thin strudel-like casing. If you are looking for the flaky pastry type dough, you could roll out a thawed puff pastry sheet and use that. Oh, and you really don't need 1/4 cup of vegetable oil for the onions...I think that's a typo. Just use enough oil to saute them. - 11 Dec 2009 (Review from Allrecipes US | Canada)
Excellent. To see photos of these being prepared, visit my facebook page (look up Izenberg's Catering - in Conshohocken, PA). When there, click on photos and look for them. - 21 Jul 2011 (Review from Allrecipes US | Canada)
This is an excellent, easy recipe! The filling is simple yet flavorful, and you can easily create variations by adding cheese, meat, or other vegetables. The pastry was easy to handle, cooked well, and tasted delicious. The one problem was that the filling bubbled out the bottom and sides during cooking, so seal them nice and tight, and leave a vent in the top. I will definately be making these again! - 06 Mar 2011 (Review from Allrecipes US | Canada)