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Washington Post
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nut free vegetarian


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2 large eggs

1 teaspoon vegetable oil

1/2 cup cooking water from boiling potatoes, plus more as needed

3 cups flour, plus more for the work surface

1/2 teaspoon salt, plus more to taste

About 16 1/2 tablespoons canned prune filling, such as Solo brand

4 tablespoons (1/2 stick) margarine or butter substitute

2 tablespoons unsalted butter