Preparation of Potato Calzones

• Wash the potatoes, place them in a pot and bring to a boil.
  Let them cook for twenty-five to thirty minutes, until soft.
  Drain and mash them with a potato masher (this way the skin will also be removed) and gather the puree in a bowl.
  Add the potato starch to the puree, the instant yeast for savory preparations, and the egg, and knead thoroughly.

• Adjust with salt and continue kneading until you obtain a smooth and homogeneous dough.
  Chop the scamorza cheese and the cooked ham.
  Sprinkle the work surface with a little potato starch and roll out the prepared dough with the help of a rolling pin also sprinkled with starch, to a thickness of about a quarter inch.

• Using a pastry cutter with a diameter of about four inches, cut out many discs, re-kneading the scraps until all dough is used.
  Place a little chopped ham and scamorza in the center of the discs, then fold them into a half-moon shape and press the edges well to adhere and close your potato calzones.
  Heat plenty of oil in a high-sided pan and cook the calzones for a few minutes on each side until golden.

• Remove them with a slotted spoon and let them dry of excess oil by placing them on a plate covered with frying or kitchen absorbent paper.
  Serve immediately, nice and hot.

  Chez Bibia