Potato pockets in vegetable bed
easy
105 mins
105 mins
Ingredients
- 1 kg Potatoes (floury cooking) salt, white pepper
- 1/2 bunch Parsley
- 75-100 g streaky smoked bacon
- 200 g Double cream cream cheese
- 500 g Leeks (leek)
- 250 g Mushrooms
- 200 g + some flour
- 2 Eggs (Gr. M)
- 2-3 TABLESPOONS Oil
- 100 g Whipped cream or milk
- 1-2 TEASPOONS Vegetable broth
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Peel and wash the potatoes. Set half of the potatoes aside, covered. Cook the rest in salted water for about 20 minutes. Drain the potatoes, press through and let cool down
- 2
Wash and chop the parsley. Dice bacon finely, fry until crispy. Take out half of the bacon, mix with cream cheese and parsley. Season if necessary. Clean and wash leek and mushrooms. Cut leek into rings, quarter mushrooms
- 3
Mix mashed potatoes, 200 g flour, 1 egg and 1 teaspoon salt and knead until smooth. Divide into 14-16 pieces. Press flat on a little flour (approx. 10 x 10 cm). Put about 1 teaspoon of cheese mixture on each half of the dough, whip the other half over the filling, press the edges firmly together. Turn the pockets in flour
- 4
Grate the rest of the potatoes coarsely, squeeze them well. Whisk 1 egg, spread on potato pockets. Turn in the graters, press on. Fry in portions in a coated pan in hot oil for 5-7 minutes on each side
- 5
Heat the rest of the bacon again. Sauté the mushrooms in it. Fry the leek briefly. Add 300 ml water and cream, bring to the boil. Stir in stock and thicken with sauce thickener, season to taste. Arrange everything and garnish if necessary
Nutrition Facts
770 kcal
75 g
39 g
24 g
More Delicious Recipes
