Idaho Potato Commission

For Pastry Dough
8 ounces unsalted butter, softened
6 ounces reduced fat cream cheese (can use regular cream cheese as well), softened
1 egg, beaten
1/4 cup water
4 cups unbleached flour
1 teaspoon salt
For Filling
1 tablespoon Gruyere cheese (shredded)
1 tablespoon caramelized onions
2 tablespoons shredded beef
2" x 2" square scalloped potatoes

In mixer with paddle attachment, mix butter and cream cheese until blended. Add egg and water and mix.
Sift flour and salt in medium bowl. Add flour and salt to mixture until just combined. Dough will be slightly tacky.
Divide into two disks and cover with plastic wrap. Refrigerate for at least one hour.
Remove one disk and divide into 6 portions. Form each portion into smaller disks and roll out to form a circle, approximately 7 inches in diameter. Circles can be stacked with parchment paper between each layer until ready for filling.
Repeat with second disk.
Place filling ingredients onto the dough in the following order:
Gruyere cheese
Caramelized onions
Shredded beef
" x 2" square scalloped potatoes.
Pull up the dough around the potatoes, pinching the bottom to seal.
Flip the ball over and place on a parchment covered sheet pan. Egg wash and cut an X in the top.
Sprinkle with Gruyere cheese.
Bake at 350°F for 23 minutes, until golden brown and hot in the middle.
Variation
You could alter the recipe by substituting something (bacon instead of beef, a different kind of cheese, etc).
Serve with Mornay and Red Pepper Coulis sauce.

Mornay Sauce

Place all of the cream and the wine in a heavy bottom pan, bring to a simmer, and then thicken by adding roux until desired thickness.
Slowly add the Gruyere cheese, whisking constantly to prevent scorching.
Season with salt and pepper to taste.
Note: Roux is equal parts flour and melted butter, mixed and cooked for a small amount of time, cooled and then added to liquids to thicken.

Red Pepper Coulis Sauce

Place all ingredients in a blender and puree until smooth. Season with salt and pepper.