From the "New York Cookbook"

		frozen puff pastry dough
4		yellow-skinned potatoes, boiled with skins on
1		large onion, chopped and sauteed
2		eggs
		salt
		pepper
		garlic powder
		parsley
2	tbsp	margarine

• Roll the puff pastry dough thin. Cut into 2 or 3-inch squares and set aside while preparing filling
• Boil potatoes until tender. Remove skins. Mash or rice until fine
• Add eggs, onions, seasonings and margarine. Mix until smooth and well blended
• Place 1 well-rounded teaspoon on each square of dough. Bring edges of dough together until sealed
• Place on greased cookie sheet. Brush with egg white if desired
• Bake in 400° oven for 25 minutes, or until golden brown