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🍽️ Crispy Potato Pastry Pockets

771 kcal · 30 min · 4 servings

Crispy Potato Pastry Pockets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mound the flour onto a clean work surface.
  2. 2. Add a generous pinch of salt.
  3. 3. Press a well into the center of the flour.
  4. 4. Place the egg, the oil, and 5 to 6 tablespoons of lukewarm water into the well.
  5. 5. Knead the ingredients quickly with your hands into a smooth dough.
  6. 6. Add a little more water or flour if necessary to achieve the right consistency.
  7. 7. Wrap the dough in cling film.
  8. 8. Let the dough rest for about 30 minutes.
  9. 9. Wash the potatoes thoroughly.
  10. 10. Cook the potatoes in salted water for approx. 20 minutes until tender.
  11. 11. Let the potatoes steam dry afterwards.
  12. 12. Peel the potatoes.
  13. 13. Press the potatoes through a potato ricer into a bowl.
  14. 14. Finely chop the almonds and the olives.
  15. 15. Add the chopped almonds and olives to the potatoes.
  16. 16. Add the parsley, the Parmesan, the oil, the breadcrumbs, and the eggs.
  17. 17. Season the mixture with salt and pepper.
  18. 18. Mix all ingredients thoroughly.
  19. 19. Taste the filling and adjust seasoning if needed.
  20. 20. Dust the work surface with flour.
  21. 21. Roll out the dough as thinly as possible.
  22. 22. Cut circles with a diameter of approx. 7 cm from the dough.
  23. 23. Place 1 teaspoon of filling on half of the dough circles.
  24. 24. Place another dough circle over the filled half.
  25. 25. Press the edges of the pastry pockets firmly together.
  26. 26. Repeat this process for all the Barbajuans.
  27. 27. Heat the oil in a deep fryer to approx. 180°C.
  28. 28. Fry the pastry pockets in batches until golden brown and crispy.
  29. 29. Let the finished pockets drain on kitchen paper.
  30. 30. Serve the pastry pockets hot.

Nutrition per serving