I made this recipe and, following an idea I read in the reviews, made a long roll in plastic wrap, put it in the fridge overnight and then sliced it thin (1/8")with a sharp knife. I tried to shape the roll with squared sides rather than a round roll. That way it sliced into squares (not perfect, but usable and quick) and I could place the filling diagonally and bring the opposite corners up and pinch together. Not handling the dough much made it easy to fill and shape for baking. Tried mincemeat mixed with chopped walnuts as one of the fillings, which turned out to be the most popular.
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I made this recipe and, following an idea I read in the reviews, made a long roll in plastic...