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🍽️ Crispy Vegetable Pastry Pockets with Fried Onions

537 kcal · 30 min · 4 servings

Ingredients

• 500 g medium-sized potatoes (floury)
• 2 eggs
• 150 g flour (Type 405)
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• flour (for working)
• 1 large stalk leek
• 2 tbsp butter
• 1 apple (e.g. Boskop)
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 100 g Allgäu mountain cheese
• 1000 ml meat broth
• 2 onions
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Place the potatoes in a pot.
2. 2. Pour 1 deciliter of water over the potatoes.
3. 3. Bring the water to a boil.
4. 4. Close the pot lid.
5. 5. Cook the potatoes for about 8 minutes on level 2.
6. 6. Remove the pot from the heat.
7. 7. Do not let the pot steam so the potatoes do not split.
8. 8. Wait until the pressure in the pot is completely released.
9. 9. Open the lid.
10. 10. Drain the water from the potatoes.
11. 11. Let the potatoes dry briefly.
12. 12. Press the potatoes through a potato ricer.
13. 13. Spread the potatoes on a baking sheet.
14. 14. Let the potatoes cool on the sheet.
15. 15. Clean the leek.
16. 16. Wash the leek thoroughly.
17. 17. Slice the leek into thin rounds.
18. 18. Heat butter in a pan.
19. 19. Slowly sweat the leek in the hot butter.
20. 20. Peel the apple.
21. 21. Quarter the apple.
22. 22. Remove the core from the apple quarters.
23. 23. Cut the apple into very small cubes.
24. 24. Cook the leek for about 5 minutes.
25. 25. Add the apple cubes to the leek.
26. 26. Sweat the apple cubes briefly.
27. 27. Season the mixture with salt.
28. 28. Season the mixture with pepper.
29. 29. Season the mixture with nutmeg.
30. 30. Remove the pan from the heat.
31. 31. Let the leek-apple mixture cool down.
32. 32. Stir the cheese into the cooled filling.
33. 33. Separate 1 egg into egg white and yolk.
34. 34. Mix the flour with the cooled potatoes.
35. 35. Add the whole egg to the dough.
36. 36. Add the egg yolk to the dough.
37. 37. Season the dough with salt.
38. 38. Season the dough with pepper.
39. 39. Season the dough with nutmeg.
40. 40. Knead everything into a smooth dough.
41. 41. Sprinkle flour on the work surface.
42. 42. Roll the dough evenly thin on the floured surface.
43. 43. Divide the dough into two halves.
44. 44. Take one half of the dough.
45. 45. Place 1 tablespoon of the filling on the dough half.
46. 46. Repeat this at intervals for more portions.
47. 47. Whisk the remaining egg white.
48. 48. Brush the edges of the dough half thinly with the egg white.
49. 49. Fold the second dough half over the filling.
50. 50. Press the edges around the filling firmly with a fork.
51. 51. Cut the pastry pockets into rectangles.
52. 52. Bring the broth to a boil.
53. 53. Place the pastry pockets into the boiling broth.
54. 54. Let the pastry pockets cook for about 5 minutes over low heat.
55. 55. Peel the onions.
56. 56. Slice the onions into rings.
57. 57. Heat oil and butter in a pan.
58. 58. Fry the onion rings in the hot mixture until golden brown.
59. 59. Place the pastry pockets on plates.
60. 60. Add some broth to the pastry pockets.
61. 61. Add the fried onion rings.
62. 62. Garnish the dishes with chopped parsley.
63. 63. Serve the pastry pockets hot.

Nutrition per serving

• kcal: 537
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 61 g