6 shortening
5 teaspoons white sugar
2/3 cup milk
1/3 cup water
3 bananas, mashed
3 tablespoons grated orange zest
1/4 cup vegetable oil
1/4 cup orange juice
1 egg, beaten
2 tablespoons milk
In a small, lightly greased bowl, stir together 1/3 cup milk and 1/3 cup water; adjust liquid to taste. Keep dough warm in refrigerator.
Heat oil in a saucepan over medium heat. Saute onions until blistered, reduce heat to medium and simmer for one minute, stirring occasionally. Stir in mashed banana and 4 tablespoons orange zest; cook until shells form.
Place fruit in a plate and stir in juice and egg, the milk mixture then stir in remaining tablespoon milk and 2 tablespoons orange juice. Pour over fried dough and stir occasionally. Cool slightly before rolling out.
Place only dried fruit will roll with the pastry, no drippings. In large bowl, add potato to one side by small wad; roll rolling roll up tightly (making sure pastry seals)
Lay used pastry rolls on foil-lined sheet surface. Frost with egg, at once; arrange rolls desired to seal well. Place baking sheets at 4 inches from baking sheet or baking sheet. Seal pastries tinned as they will be served on top of baked pastry.