Easy cheesy Potato Pagachi

By smleonard

Ingredients

• 1 pkg. (4 oz.) instant 4-cheese mashed potatoes (such as Idahoan), prepared following package directions
• 1 tube (16.3 oz.) Pillsbury grands homestyle biscuits
• 1/2 c. egg beaters
• 1/4 c. (1/2 stick) unsalted butter

Preparation

Step 1

Heat oven to 350 degrees. Cool mashed potatoes to room temperature. On a well-floured work surface, roll a biscuit out to a 6-inch circle. Place two heaping tablespoons of the cooled potato mixture in the center of the biscuit. Draw up dough and pinch edges together using a fork, to cover filling. Pat down to approximately a 1/2-inch thickness. Repeat to form a total of 8. Place pagachi on a lightly greased baking sheet. Prick each with a fork a few times and brush lightly with the egg beaters. Bake at 350 degrees for 20minutes. Meanwhile, place butter in a small skillet over medium heat and lightly brown. Remove pagachi from oven and brush with the browned butter. Serve warm.