Potato pasties

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 74 (falt i det fri)

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1
Make the dough
Mash the potatoes and stir in the salt, pepper, egg and butter.
2
Fill
Take a tablespoon of the mixture and pat it down well. Put a little thick fish stew in the middle and cover with potato dough.
3
Coat and fry
Roll the balls in breadcrumbs (crushed, dried bread) and fry them on a greased tray.
4
Serve
Serve the pasties with browned butter or brown sauce and salad.

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