Potato Pockets Filled With Spinach-Chili

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

From the magazine of a local grocery. The potatoes have to be starchy potatoes! I haven't made this recipe yet, just posting for safe keeping. The magazine didn't say how many pockets you'll get, so I can only guess that it's meant for 4 servings.

Ingredients Nutrition

Directions

  1. Bake potatoes at 320 F about 1 hour.
  2. Let cool until just warm, peel and puree.
  3. Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
  4. Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
  5. Cut out as many rounds of 6 inches diameter as possible.
  6. Generously sprinkle cookie sheet with polenta.
  7. Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. Refrigerate.
  8. For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter. Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
  9. Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
  10. Put aside remaining spinach filling.
  11. With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
  12. In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
  13. Place remaining spinach on plates. Get pockets out of the boiling water, place on bed of spinach. Pour molten butter over the pockets, if desired.
Most Helpful

Please forgive my bad photo, this recipe was a bit of a nightmare unfortunately. I suspect I had the wrong type of potatos. The pockets wouldn't hold together at all for me. I only got 2 serves out of this and ended up mixing everything through because (since the pockets didn't work) the pockets were a bit bland. The filling part of the recipe was very nice and I think it would be a nice side dish all on it's own. I topped this off with your Pimento paste and stirred that through too. Once it was all mixed up it was quite nice. Sorry I couldn't say great things about this one bub. Made for PAC Spring 2013