Potato Pockets Filled With Spinach-Chili

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.

• Ready In: 2 hrs
• Serves: 4
• Yields: 4

Ingredients

• Dough

• 21  ounces potatoes, starchy
• 1  ounce butter
• 3  egg yolks
• 1 3⁄4 ounces cornstarch
•  salt, to taste
•  nutmeg, to taste
•  pepper, to taste
• 1⁄2 cup polenta

• Filling

• 1  lb spinach, fresh
• 5  ounces shallots
• 2  garlic cloves
• 1  chili, red
• 2 1⁄2 ounces butter
• 1  ounce pine nuts
•  salt, to taste
•  nutmeg, to taste
•  pepper, to taste

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.