Active Time

　　30 minutes

　　Total Time

　　50 minutes

　　These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.

　　

Ingredients

Makes 4 servings

　　1 large baking potato, peeled and cut into chunks

　　3 tablespoons unsalted butter

　　1 medium onion, peeled and chopped

　　2 scallions, chopped

　　3 tablespoons fresh chopped dill

　　1 teaspoon salt

　　1/4 teaspoon white pepper (black works, too)

　　1 15-ounce can kidney beans, drained

　　2 15-ounce prepared piecrusts

　　1 large egg, mixed with 1 tablespoon water

　　

Step 1

1. Preheat oven to 350°F.

　　

Step 2

2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.

　　

Step 3

3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.

　　

Step 4

4. Stir in the scallions and dill. Remove from heat.

　　

Step 5

5.Add the potato, salt, pepper, and the remaining butter and mash.

　　

Step 6

6. In a bowl, mash the beans. Combine them with the potato mixture.

　　

Step 7

7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.