1 Boil the potatoes: first boil the flour potatoes in salted water. When they are soft, drain, peel and press through a potato press or finely chop. The potato mixture should cool completely before further processing.
2 make the dough: mix the egg and 250 g flour into the cooled potatoes. Season with salt, pepper and a pinch of freshly grated nutmeg. Knead the dough well until smooth. If the dough is too sticky, add a little more flour.
3 Prepare the filling: peel the mushrooms and chop finely. Wash, dry and chop the parsley finely. Mix the cream cheese well with the mushrooms and parsley. Season with salt and pepper.
4 roll out the dough: on a floured work surface, roll out the potato dough to a thickness of about 0.5 cm. Using a glass or cookie cutter, cut out circles from the dough.
5 Fill and shape: place a spoonful of the cream cheese and mushroom mixture on each disk of dough. Fold the dough over and press the edges together well. It is best to secure the edges with a fork so that the filling does not leak out during frying.
6 frying: heat enough oil in a pan. Fry the filled potato pockets until golden brown on both sides.
7 serving: drain the crispy potato pockets on kitchen paper to remove excess fat. They taste best hot!
Tip: the potato pockets go great with a fresh salad or herb sauce. They can also be adapted as desired, for example by adding spinach or cheese to the filling.
Summary: crispy potato pockets are an irresistible treat that you can eat every day. The combination of a crispy crust and a creamy filling guarantees real pleasure – try it and be surprised!
Enjoy!
