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🍽️ Crispy Potato Pockets with Mushroom Filling

655 kcal · 30 min · 4 servings

Ingredients

• For the dough
• 1 kg floury sweet potatoes
• salt
• 2 eggs
• 1 tbsp butter
• 100 g flour
• 200 g button mushrooms (or seasonal mushrooms)
• 1 shallot
• 1 clove garlic
• 2 tbsp butter
• salt
• pepper (from the mill)
• 1 tsp thyme leaves
• 2 tbsp chopped parsley
• flour (for rolling and dusting)
• 6 tbsp breadcrumbs (for turning)
• ghee (for frying)
• thyme (for garnish)

Instructions

1. 1. Peel the potatoes and rinse them under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 30 minutes until they are tender.
4. 4. Drain the cooking water.
5. 5. Let the potatoes cool down completely.
6. 6. Grate the cold potatoes finely using a potato ricer or a grater.
7. 7. Separate the eggs so you have distinct yolks and whites.
8. 8. Add the yolks and butter to the grated potato mixture.
9. 9. Add the flour and 2 teaspoons of salt.
10. 10. Knead the ingredients into a smooth dough.
11. 11. Clean the mushrooms of dirt.
12. 12. Cut off the tough stem ends of the mushrooms.
13. 13. Chop the mushrooms very finely.
14. 14. Peel the shallot and garlic.
15. 15. Dice the shallot and garlic finely.
16. 16. Heat the butter in a pan.
17. 17. Sauté the shallot and garlic briefly in the butter.
18. 18. Add the chopped mushrooms to the pan.
19. 19. Sauté the mushrooms for about 8 minutes over medium heat.
20. 20. Stir regularly while doing so.
21. 21. Wait until the liquid from the mushrooms has evaporated.
22. 22. Season the filling generously with salt.
23. 23. Season the filling with pepper.
24. 24. Season the filling with thyme.
25. 25. Stir in the chopped parsley.
26. 26. Remove the pan from the heat.
27. 27. Let the mushroom filling cool down slightly.
28. 28. Dust your work surface with some flour.
29. 29. Roll out the potato dough to a thickness of approx. 0.5 cm.
30. 30. Dust the dough lightly with flour.
31. 31. Cut out 16 circles with a diameter of 10 cm from the dough.
32. 32. Place one heaped teaspoon of the mushroom filling in the center of one dough circle.
33. 33. Brush the edges of the dough circle with the beaten egg white.
34. 34. Fold the dough over the filling.
35. 35. Press the edges firmly with a fork.
36. 36. Repeat this with all dough circles and the filling.
37. 37. Brush the finished pockets with the remaining beaten egg white.
38. 38. Roll the pockets in the breadcrumbs.
39. 39. Make sure the pockets are completely covered with breadcrumbs.
40. 40. Heat the ghee in a large non-stick pan.
41. 41. Fry the pockets in batches in the pan.
42. 42. Fry them for about 4 to 5 minutes over medium heat.
43. 43. Turn the pockets until they are golden brown on both sides.
44. 44. Sprinkle the finished pockets with a pinch of thyme.
45. 45. Serve the pockets immediately.

Nutrition per serving

• kcal: 655
• Protein: 14 g · Fett/Fat: 24 g · Carbs: 94 g