1 med. onion, chopped (1/2 c.)
2 tbsp. pareve butter or cooking oil
2 lbs. (6 med.) potatoes, pared & cut up
1/2 tsp. salt
Dash of pepper
Pastry for 2 crust pie
1 tbsp. cooking oil

Cook onion in butter or oil until tender but not brown. Cook potatoes in boiling salted water until tender, about 15 to 20 minutes, drain. Combine potatoes, cooked onions, the 1/2 teaspoon of salt and pepper; beat with electric mixer until smooth.

On lightly floured surface, roll pastry to 1/8 inch thickness. Cut into 16 (4 inch) circles, rerolling as necessary. Place about 1/4 cup potato mixture in center of each circle; bring edges of dough up over filling and pinch to seal. Place seam side down, on ungreased baking sheet. Brush with mixture of egg and oil. Bake in 350 degree oven for 40 to 45 minutes or until well browned. Makes 16.