This recipe has become a staple. The freezer is no longer complete without a batch of it. I love having it ready for unexpected company, for a guaranteed hit at a potluck, or just a special dinner for the two of us. I make the pastries slightly larger. I take one sheet, put butter on half, fold over, cut in half, use a bit more filling. Ah, the thrill of having mastered the triangle! My sincere thanks for this.
This recipe also helps to use the glut of frozen leafy garden greens. It works with swiss chard, or half chard and half kale. You may have to simmer a bit longer.
2 users found this review helpful
Jan. 23, 2013