• Prep Time 30 minutes
  • Bake Time 17 minutes
  • Makes 60
  • Freezing Excellent, Cooked Or Uncooked

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Ingredients

  • Filling
  • 1 tbsp Crisco® Canola or Vegetable Oil
  • 1 onion, diced
  • Salt and pepper to taste
  • 3 cups mashed potatoes, cooled
  • Additional oil for brushing, optional
  • Sesame seeds for garnish, optional
  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp salt
  • 3/4 cup Crisco® All Vegetable Shortening
  • 4 to 8 tbsp (1/4 cup - 1/2 cup) cold water

Serving Size: 60

Directions

Serving Size: 60

  • Line a baking sheet with parchment paper. Preheat oven to 425°F (220°C).
  • Filling
  • Heat oil over medium heat in medium skillet. Add onion and cook until dark brown, stirring occasionally. Remove from heat, season with salt and pepper and combine with mashed potatoes. Taste to adjust seasonings. Set aside.
  • Crust
  • Blend flour and salt in medium mixing bowl. Cut shortening into flour mixture, using a pastry blender, or two knives until mixture resembles coarse crumbs. Sprinkle with 4 tbsp (50 mL) water. Combine with a fork, adding enough additional water if necessary until dough holds together. Turn out onto well-floured board and shape into a ball. Divide into 3 portions. Working with 1 portion of dough at a time (keep remaining covered with plastic wrap), roll into a 13“x 6 “ (32 cm x 15 cm ) rectangle. (Each rectangle will make two logs). Place 1/3 of filling mixture along bottom long side of the rectangle. Brush bottom edge with water. Roll from bottom, one turn, to cover filling with pastry. Cut along edge and pinch to seal. Cut log into 1” (2.5 cm) pieces and place on prepared baking sheet. Repeat with remaining portion of rectangle. Repeat with remaining dough balls.
  • Brush tops with oil and sprinkle with sesame seeds if desired. Bake in preheated oven 15 - 17 minutes or until golden.

Finished!

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