Ingredients

• 1 kg potatos
• 100 g furu
• 300 g onion
• 1 clove of garlic
• Pinch of salt

Method

• Preheat oven to 200, put in potatos and roast until skins are dry and flesh is soft. About 60-75 minutes
• Let cool, press potatoes through a sieve
• This should yield around 500 g of mash
• Caramelize onions
• Add furu and onions to the mash, add salt and mix well
• Add 23 g of filling to a wrapper and pleat to your liking