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🍽️ Poches de pommes de terre croustillantes à la farce aux champignons

655 kcal · 30 min · 4 portions

Ingrédients

• For the dough
• 1 kg sweet potatoes waxy
• Salt
• 2 Eggs
• 1 tbsp Butter
• 100 g Flour
• 200 g Mushrooms (or seasonal mushrooms)
• 1 Shallot
• 1 Garlic clove
• 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 garnishing)

Préparation

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 cooked.
4. 4. Drain the cooking water.
5. 5. Let the potatoes cool completely.
6. 6. Grate the cold potatoes finely through a potato press or a grater.
7. 7. Separate the eggs so that you separate the yolk from the white.
8. 8. Add the yolk and the 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 hard stem ends of the mushrooms.
13. 13. Chop the mushrooms very finely.
14. 14. Peel the shallot and the garlic.
15. 15. Dice the shallot and the garlic small.
16. 16. Heat the butter in a pan.
17. 17. Sauté the shallot and the garlic briefly in the butter.
18. 18. Add the chopped mushrooms to the pan.
19. 19. Simmer the mushrooms for about 8 minutes over medium heat.
20. 20. Stir regularly while doing so.
21. 21. Wait until the liquid of 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 stove.
27. 27. Let the mushroom filling cool down a bit.
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. Lightly dust the dough with flour.
31. 31. Cut 16 circles with a diameter of 10 cm from the dough.
32. 32. Place a heaped teaspoon of the mushroom filling in the center of a 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 the 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 that the pockets are completely covered with crumbs.
40. 40. Heat the ghee in a large non-stick pan.
41. 41. Fry the pockets in portions 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 par portion

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