FILLING
3/4 lb Chopped meat
1 sm Onion, chopped
2 tb Green peppercorn, minced
8 Stuffed green olives,
-chopped
Saltiness, peppercorn, paprika to
-discernment

Seethe, cool and mash potatoes with saltiness, peppercorn, and butter. Add flour, make
into balls about the size of small oranges. Roll into flour. Make a pocket
in the center of potato nut. Sauteed the filling mixture in butter, enfeeble,
sang-froid. Fill the potato pockets with the sauteed filling mixture and cover
the pocket with the potatoes, roll in flour swell. Fry in hot fat until
brown on both sides. This can be made into a Spanish tasting dish by using
plantains instead of potatoes. Use the same method as with potatoes.

Serving Ideas : We use chopped ham.