Procedure:
Mix together half a Kg of flour with two boiled and mashed potatoes, east and salt and allow to rise During the time of proofing, blanch two or three onions and as soon as the are cool, slice them and fry them in some oil. When they are of golden colour, add six or seven chopped peeled tomatoes to the pan.
Once this is cooked add some capers and black pitted olives.
When the dough has risen divide it in two parts, one slightly larger than the other. In an oven dish, slightly oiled spread out the bigger piece of dough. Spread out the filling and cover this with the smaller piece of dough, pinching it closed on all sides.
Make some holes on the top with a fork to allow the steam to escape and bake in a preheated oven of 250° C for half an hour.
Eat warm.

Recipe published in:
"Nannuma Cucinava Cussi" ( My Gandmother cooked like this) by Raffaele Cucci
published by Tipografia Editrice Brindisina 1993