Potato Pockets Filled With Spinach-Chili
photo by Satyne
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
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
- Bake potatoes at 320 F about 1 hour.
- Let cool until just warm, peel and puree.
- Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
- Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
- Cut out as many rounds of 6 inches diameter as possible.
- Generously sprinkle cookie sheet with polenta.
- Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. Refrigerate.
- 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.
- Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
- Put aside remaining spinach filling.
- With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
- 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.
- 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.
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Reviews
-
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