Filled potato pockets on vegetable bed

Name: Filled potato pockets on vegetable bed
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 200 g Flour; 2 Eggs (size M); 100 g streaky smoked bacon; 1/2 bunch Parsley; 1 package (200 g) Double cream cream cheese; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 3 Leek sticks (leek; approx. 250 g each); 400 g Mushrooms; 300 ml Vegetable broth (instant); 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Flour; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
200 g Flour
2 Eggs (size M)
100 g streaky smoked bacon
1/2 bunch Parsley
1 package (200 g) Double cream cream cheese
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
3 Leek sticks (leek; approx. 250 g each)
400 g Mushrooms
300 ml Vegetable broth (instant)
100 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Flour
7-10 Tbsp Parsley

Directions

1
Peel 500 g potatoes, wash and cook in salted water for about 20 minutes. Drain and press through a potato press. Let cool slightly. Add flour, 1 egg and 1 teaspoon salt and work into a smooth dough. Finely dice the bacon and fry it crisply in a pan without fat. Remove about half of the bacon from the pan and let it cool down.
2
Put the remaining bacon aside in the pan for the vegetables. Wash parsley, dab dry and chop finely. Mix cream cheese, parsley and cooled down bacon cubes and season with salt and pepper. Divide the dough into 14-16 pieces and press flat on a floured work surface (approx. 10x10 cm). Place approx. 1 teaspoon of cream cheese mixture in the middle of each dough and with well floured hands beat one half of the dough over the filling and press it firmly together at the edges. Form into rectangular pockets and turn them over in flour. Peel the remaining potatoes, wash, grate coarsely and squeeze out well. Whisk the rest of the egg and coat the potato pockets all around with it. Turn in the potato shavings and press lightly. Heat the oil in a pan and fry the potato pockets on each side for 5-7 minutes at medium heat. In the meantime, clean, wash and slice the leek diagonally. Clean the mushrooms, wash if necessary and cut into quarters.
3
Whisk the rest of the egg and coat the potato pockets all around with it. Turn in the potato shavings and press lightly. Heat the oil in a pan and fry the potato pockets on each side for 5-7 minutes at medium heat. In the meantime, clean, wash and slice the leek diagonally. Clean the mushrooms, wash if necessary and cut into quarters. Heat the bacon that has been set aside in the pan again. Add the mushrooms and fry for 5-6 minutes. After half of the frying time add leek and cook along. Season with salt and pepper. Deglaze with stock and cream and bring to the boil. Bind with sauce thickener and season again. Arrange vegetables and potato pockets on plates and garnish with parsley and serve
4
Add the mushrooms and fry for 5-6 minutes. After half of the frying time add leek and cook along. Season with salt and pepper. Deglaze with stock and cream and bring to the boil. Bind with sauce thickener and season again. Arrange vegetables and potato pockets on plates and garnish with parsley and serve