Hoppel Poppel
1/3 butter pastry dough
1 egg white, lightly beaten
1/4 lb bulk breakfast sausage
2 Tbsp safflower oil
4 cup red bliss potatoes, cut in 1/2-inch; cubes (1 - 1 1/4 pounds)
1 1/2 cup coarsely chopped onions
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh dill
1/4 cup mayonnaise or creamy salad dressing
1 Tbsp chopped parsley
Preheat oven to 400 F. On lightly floured surface roll dough to a
14-inch round. Transfer to an 11-inch [censored] pan with removable bottom.
Trim edges; [censored] bottom with tines of fork. Line pastry shell with
alumnum foil; fill with pastry weights, dried beans, or raw rice.
Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer
or just until pastry starts to turn golden. Brush with egg white;
bake 1 minute longer. Cool completely on wire rack. In large skillet,
heat oil over medium heat. Add sausage and mash with fork to crumble
into small pieces. Add potatoes, onion, salt, and pepper. Cook
until potatoes are fork tender, stirring frequently, about 20
minutes. Cool to room temperature. Reduce oven temperature to 350 F.
Stir dill and mayonnaise into potato mixture; spoon into [censored] shell.
Bake 30 minutes or until heated through. Cool 10 minutes on wire rack
before removing outer ring. Sprinkle with parsley. Serve warm.
Makes 8 servings.
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