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🍽️ Crispy Potato Pockets with Bacon and Onions

1851 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• salt
• 400 g floury potatoes
• 2 shallots
• 2 tbsp butter
• 200 g quark
• 1 egg yolk
• salt
• mixed pepper (from a grinder)
• 100 g smoked belly bacon (sliced)
• 3 onions
• 2 tbsp ghee
• 500 ml vegetable oil (for frying)
• 2 tbsp parsley (for garnish)

Instructions

1. 1. Mound the flour on a clean work surface and create a small well in the center.
2. 2. Add the eggs, half a teaspoon of salt, and a little water if needed into the well.
3. 3. Knead everything into a firm and smooth dough.
4. 4. Wrap the dough in cling film and let it rest for about 30 minutes.
5. 5. Wash the potatoes and boil them in salted water for about 30 minutes until tender.
6. 6. Peel the cooked potatoes and press them through a potato ricer.
7. 7. Peel the shallots and dice them finely.
8. 8. Sauté the shallots in butter until golden yellow.
9. 9. Mix the shallots, quark, and egg yolk into the mashed potatoes.
10. 10. Season the filling with salt and pepper to taste.
11. 11. Roll out the dough thinly on a lightly floured surface.
12. 12. Cut out circles with a diameter of 6 to 8 centimeters using a cookie cutter.
13. 13. Place a heaped teaspoon of filling in the center of each dough circle.
14. 14. Fold the dough into half-moons and press the edges firmly to seal.
15. 15. Press patterns into the edges with a fork if desired.
16. 16. Boil the pockets in salted water for about 5 minutes.
17. 17. Remove the pockets and let them drain.
18. 18. Cut the bacon into thin strips.
19. 19. Peel the onions and slice them into thin strips as well.
20. 20. Heat ghee (clarified butter) in a frying pan.
21. 21. Fry the bacon together with the onions until golden brown.

Nutrition per serving

• kcal: 1851
• Protein: 29 g · Fett/Fat: 153 g · Carbs: 93 g