FOR THE HAMBURGER FILLING:
envelope onion soup mix
FOR THE DOUGH:
pkg active dry yeast
flour—do not sift
Brown the meat and drain excess fat. Add the rest of the filling ingredients, cook and stir, uncovered, until liquid is absorbed.
In a large mixing bowl, combine the water, sugar, yeast, and salt, and let stand until bubbly, about 5 minutes.
Add mashed potatoes, egg, and oil; beat 2 minutes. Gradually add flour, stirring, until dough is stiff enough to knead.
Place dough on floured surface and knead until smooth.
Divide dough in half and roll each out to form 18-inch squares.
Cut these in quarters. Place about 3/4 cup of meat filling on each square and fold dough over filling, pressing edges to seal.
Place on greased cookie sheet, cover, and let rise 20 minutes.
Bake at 375 degrees 15–20 minutes or until golden brown. Serve hot or cold.