Serves four

Pastry
Makes 2 pie shells
1 1/2 cups flour
1/2 cup Crisco
1 teaspoon salt
2 teaspoons sugar
1/4 cup cold water

Mix flour and Crisco together well. Add water, with sugar and salt dissolved in it. Knead slightly. Place in refrigerator overnight, covered with a damp towel.

Filling
1 small onion, minced
3 tablespoons butter
2/3 cup mashed potatoes
12 anchovy fillets, minced
1 egg, beaten
2 tablespoons milk
Salt and pepper

Preheat oven to 425°. Sauté onion in butter until onion yellows. Mix onion, potatoes, and anchovies; season to taste. On a floured board, flatten pastry and cut into 7 round pieces about 3 inches in diameter.

On each piece of dough, place about 2 teaspoons of the filling. Lift one end of the dough over the filling to make crescent-shaped turnovers. Press edges of dough with fingers to seal tightly. Press again with tines of a fork. Trim any ragged edges. Combine egg and milk. Brush each turnover with this mixture and place on greased cookie sheet. Bake until browned, and serve warm.

Preparation time: 24 hours
Cooking time: 20 minutes

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