Potato Pockets Filled With Spinach-Chili |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From the magazine of a local grocery. The potatoes have to be starchy potatoes! I haven't made this recipe yet, just posting for safe keeping. The magazine didn't say how many pockets you'll get, so I can only guess that it's meant for 4 servings. Ingredients:
21 ounces potatoes, starchy |
1 ounce butter |
3 egg yolks |
1 3/4 ounces cornstarch |
salt, to taste |
nutmeg, to taste |
pepper, to taste |
1/2 cup polenta |
1 lb spinach, fresh |
5 ounces shallots |
2 garlic cloves |
1 chili, red |
2 1/2 ounces butter |
1 ounce pine nuts |
salt, to taste |
nutmeg, to taste |
pepper, to taste |
Directions:
1. Bake potatoes at 320 F about 1 hour.
2. Let cool until just warm, peel and puree.
3. Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
4. Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
5. Cut out as many rounds of 6 inches diameter as possible.
6. Generously sprinkle cookie sheet with polenta.
7. Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. Refrigerate.
8. For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter. Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
9. Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
10. Put aside remaining spinach filling.
11. With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
12. In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
13. Place remaining spinach on plates. Get pockets out of the boiling water, place on bed of spinach. Pour molten butter over the pockets, if desired.
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