Ingredients

• 1 large baking potato, peeled and cut into chunks
• 3 tablespoons unsalted butter
• 1 medium onion, peeled and chopped
• 2 scallions, chopped
• 3 tablespoons fresh chopped dill
• 1 teaspoon salt
• 1/4 teaspoon white pepper (black works, too)
• 1 15-ounce can kidney beans, drained
• 2 15-ounce prepared piecrusts
• 1 large egg, mixed with 1 tablespoon water

Instructions

1. Preheat oven to 350°F.
2. In a medium saucepan, boil the potato until tender, 15 to 20 minutes. Drain; set aside.
3. In the same pan, melt 1 tablespoon of the butter over low heat. Add the onion and cook until soft, about 5 minutes.
4. Stir in the scallions and dill. Remove from heat.
5. Add the potato, salt, pepper, and the remaining butter and mash.
6. In a bowl, mash the beans. Combine them with the potato mixture.
7. Cut each piecrust into quarters. Place 2 tablespoons of filling on each. Pull the edges up to meet, pinching to seal. Brush each with the egg mixture; bake for about 20 minutes.