Filled potato pockets

Name: Filled potato pockets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g floury potatoes; 2 Egg yolk (Gr. M); 2-4 Tbsp + some flour; 7-10 Tbsp salt, pepper, nutmeg; 100 g Emmental cheese; 1 small onion; 1-2 TABLESPOONS vinegar, sugar; 4 TABLESPOONS Oil; 100 g Lamb's lettuce; 7-10 Tbsp some salad leaves; 200 g cherry tomatoes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g floury potatoes
2 Egg yolk (Gr. M)
2-4 Tbsp + some flour
7-10 Tbsp salt, pepper, nutmeg
100 g Emmental cheese
1 small onion
1-2 TABLESPOONS vinegar, sugar
4 TABLESPOONS Oil
100 g Lamb's lettuce
7-10 Tbsp some salad leaves
200 g cherry tomatoes

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and press through a potato press while still hot. Let them cool down. Knead with egg yolk, 2-4 tbsp. flour, salt, pepper and nutmeg
2
Cut the cheese into 8 cubes. Divide the potato mixture into 8 portions and roll out each to a square (approx. 7 x 7 cm) on a floured work surface. Place one cheese cube on each. Fold the dough diagonally and press the edges firmly together. Chill for about 5 minutes.
3
Peel and finely chop the onion. Mix with vinegar, salt, pepper and sugar. Whip 2 tablespoons of oil into it. Clean, wash and drain the salads. Wash and halve the tomatoes. Mix both with the salad dressing
4
Fry the potato pockets in 2 tablespoons of hot oil for 2-3 minutes on each side until golden brown. Serve with salad