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Turn the dough out onto a clean work surface and knead it for about 5 to 10 minutes. You're looking for a dough that feels elastic, smooth, and has a slight sheen.
Form it into a ball, then cover it with a damp cloth and let it rest for at least 30 minutes.
Using a round cutter (about 13–15cm in diameter, a pan lid works well here), cut out as many rounds as you can from the rolled dough.
On each round, spread 1 to 2 tablespoons of the mashed potato filling. Lightly moisten the edges of the dough with water, then fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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