Recipe - Border Tart

2 cup Flour
5 tablespoon Oil
Juice of 1 lemon
1 Three fourths cup Water
Salt
1 cup Margarine
CHEESE STUFFING:
2 Potatosboiled and peeled
1 Egg
One half pound Cheddar cheese
1 tablespoon Margarine
SPINACH STUFFING:
1 pound Spinach
2 Cloves garlic
2 tablespoon Butter
Lemon juice to taste
Salt and pepper to taste
1 Eggbeaten
5 ounce Sesame seeds

DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread the
margarine over the dough. Fold dough into thirds. Refrigerate for half
hour, and then roll dough out again. Fold in thirds and return to
refrigerator. Repeat rolling, folding, and refigerating 1 more time, then
roll dough out into a large thin rectangle. For Cheese Stuffing, mash the
potatos, egg, grated cheese and margarine. Mix well. For Spinach Stuffing,
cook the spinach in the water that clings to its leaves garlic in the
butter, then chop fine and add to spinach. Add lemon juice, salt and pepper
and mix well. To ASSEMBLE: Cut the dough into 3inch sqaures. Place 1 tsp
cheese or spinach stuffing (or One half tsp of each) on each square, fold dough
in half to form a triangle, and pinch edges to seal well. Brush each filled
square with the beaten egg and sprinkle with the sesame seeds. Bake in a
preheated 350 F. (moderate) oven until goldenapproximately 30 minutes.
Makes 12 pastries.