Potato Pockets with Cheese and Leeks or Chard

Who doesn't love Italian food? This recipe for potato pockets is based on "calzoni di patate", just filled up with tasty veggies and cheese. Because we all know that veggies and cheese go hand in hand forever and always!

MAIN - 2-4 SERVINGS - 90-120 MIN - MEDIUM
Some opened potato pockets with leek and chard filling

Ingredients 

  • 500g of boiled potatoes (630g raw potatoes with skin on)

  • 1 egg

  • salt

  • 220-250g all purpose flour (+ extra)

  • leeks, chard, spinach

  • grated pizza cheese

  • olive oil

How to make it

  1. Boil the potatoes and then make a puree by using the fork.

  2. Wait until the potatoes are not too hot and then add one egg and keep mashing and combining with a fork.

  3. Add salt, about a pinch or two, according to taste.

  4. Add the flour and combine until you get a non-sticky dough.

  5. Let it cool in the fridge while you make the filling.

  6. Steam cook chard or spinach and add some olive oil and garlic, or simmer and caramelize the leeks.

  7. Roll the dough, cut out circle shapes and fill with some grated cheese and prepared veggies.

  8. Cover in half and seal the edges with your finger and fork so the filling doesn't escape.

  9. Preheat the pan with some olive oil in it, and pan fry the small potato pockets until they are golden brown on both sides.

  10. Enjoy while warm with some creme fraiche dip, sweet and sour dip, some salad or other side dishes. You can also eat it cold!

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Marcela Sambol

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