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.