Potato pockets with ground pork

Name: Potato pockets with ground pork
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes (floury cooking); 1 Egg (Gr. M); 150 g + a little + 1 tablespoon flour; 7-10 Tbsp salt, nutmeg, white pepper; 2 Leek sticks (leek); 1/2 potty fresh or 1 tsp dried marjoram; 250 g Pork sausage; 1 TABLESPOON Oil; 3/8 l Milk; 1 TEASPOON clear broth (instant); 1-2 TABLESPOONS Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes (floury cooking)
1 Egg (Gr. M)
150 g + a little + 1 tablespoon flour
7-10 Tbsp salt, nutmeg, white pepper
2 Leek sticks (leek)
1/2 potty fresh or 1 tsp dried marjoram
250 g Pork sausage
1 TABLESPOON Oil
3/8 l Milk
1 TEASPOON clear broth (instant)
1-2 TABLESPOONS Butter

Directions

1
Wash the potatoes and cook for about 20 minutes. Then quench, peel and evaporate. Press through the potato press while still hot. Knead in egg and 150 g flour. Season with salt and nutmeg. Let it rest for about 10 minutes
2
Clean and wash the leek. Cut the leek into rings and chop the white piece. Wash and chop the marjoram. Knead the ground pork, chopped leek and 2/3 marjoram. Season if necessary.
3
Divide the dough into 4 portions. Roll out on a little flour each approx. 12 x 21 cm. Cut out 6 rectangles (6 x 7 cm) each. Pour 1 tbsp. ground pork on each of 12 rectangles. Brush the edges of the dough with water. Fold the remaining rectangles over. Press edges firmly together. Let the Maultaschen soak in boiling salt water for about 10 minutes. Drain well
4
Fry the leek rings in hot oil. Sprinkle with 1 tbsp. flour and sauté. Deglaze with milk, bring to the boil, stir in broth. Simmer sauce for about 5 minutes and season to taste
5
Fry Maultaschen in hot butter for 3-4 minutes until golden brown. Arrange everything and garnish with remaining marjoram