Stuffed Potato Pockets
These easy Baked Stuffed Potato Pockets, make the perfect appetizer for any occasion. A tasty potato pastry is filled with ham or prosciutto and your favourite cheese.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup mashed potatoes* cooled (lightly packed - about 2 medium potatoes) ((250 grams))
- 1 large egg yolk
- 1/4 tsp salt
- 1-2 dashes pepper
- 1/2 cup freshly grated parmesan cheese ((50 grams))
- 3/4 cup all purpose flour ((100 grams))
- 1/2 tsp baking powder
- 1 tbsp fresh parsley minced
- 2-4 slice ham/prosciutto/turkey (thin strips or cubes)
- 1/2 cup cheese small cubes (fontina, gruyere or firm mozzarella - or your choice)
- 1-2 tbsp olive oil
Instructions
- 1
In a large bowl add the mashed potatoes, egg, salt and pepper. Start to combine with a fork. Then add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combine.
- 2
You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.
- 3
Cut your choice of cheese and ham or prosciutto into small pieces.
- 4
Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- 5
It's easier to work with half the dough at a time, on a floured flat surface, lightly flour the top of the pastry (if you find it sticky) roll the dough into 1/8 inch thickness and cut out with round or even heart cookie cutters (2 ¾ - 3 inches / 7 cm). Make sure you have an even amount of cut outs. Place half the rounds on the prepared cookie sheets.
- 6
On one of the rounds, place some cut up ham or prosciutto and 3-4 small cubes of your favourite cheese. Cover with another round, seal shut with your fingers (easier if you dip them in water first) then close again with the tongs of a fork. Drizzle with olive oil then bake for 15-20 minutes or until golden brown. Serve immediately.