Potato Wellington

Dough
1/2 cup oil
1/4 cup orange juice
1 t spike (or mixed spices)
1/4 t garlic powder
1/4 t onion powder
1/2 t dill weed
2 cups whole wheat pastry flour, sifted

Potato Filling
7 cups potatoes (cooked), mashed (about 4 lb / 1.8 kg potatoes before cooking)
1 onion, diced
2 T braggs liquid aminos (or soy sauce)
2 t oil
2 T nutritional yeast
2 t dill weed
2 t garlic powder
2 t sea salt
2 t onion powder
4 T potato stock (left over water from boiling potatoes)

Whisk oil and orange juice together.

Mix dough spices and flour together.

Mix the dry into the wet forming a ball of dough (dough should
be moist but not sticking to bowl).

Chill for 15 minutes.

In a fry pan, saute onion with 1 T braggs, 1 T oil,
2 T nutritional yeast, and 3 T water, creating a cheesy onion saute.

Cook until onions are soft.

Cut potatoes into a small chunks and boil.

Drain when cooked.

Mash.

Add onion saute to potatoes and mix all
remaining seasonings, potato stock, remaining 3 T oil
and 1 T braggs.

Set aside to cook for wrapping in the dough.

Separate dough in half.

With a rolling pin, roll out each piece of dough into a
long rectangles between two sheets of wax paper.

Place potato filling along the center of the dough rectangles
leaving enough dough on both sides to fold over the potatoes.

Pinch or fold the ends and seal.

Fork vents into the top. When potato filling is folded into the
dough, transfer loaves into baking sheet, flipping so the seam
is on the bottom.

Bake in pre-heated oven at 350F/180C until the crust turns
golden brown.

Serve with gravy and veggies. A wonderful holiday dish.

Yields 2 rectangular 12 inch / 30 cm loaves.