For the dough:
250 g grated cheese, type prato
1 cup of butter or margarine
2 1/2 cups all-purpose flour
For the filling:
6 cups peeled and chopped potatoes, without seeds
3/4 cup chicken broth
2 tablespoons orange concentrate
1/3 cup all-purpose flour
For the dough:
250 g grated cheese, type prato
1 cup of butter or margarine
2 1/2 cups all-purpose flour
For the filling:
6 cups peeled and chopped potatoes, without seeds
3/4 cup chicken broth
2 tablespoons orange concentrate
1/3 cup all-purpose flour
Beat the butter at room temperature with the cheese
Gradually add the flour and mix well
Form 4 balls with the dough and wrap
Refrigerate
Make the filling, mixing all the ingredients in a pan
Cook over low heat, stirring until it thickens
Let cool
On a floured surface, open each ball of dough into a rectangle of 30 x 15 cm
Spread 1/4 of the filling on half of each rectangle
Fold the other half on top to form a square of 15 cm
Cut into small squares of about 3.5 cm
Place in a baking dish (without greasing) and bake in a preheated oven (150°) for 20-25 minutes or until lightly browned at the edges and bottom
Serve hot or cold, yields 60.
