Stuffed potato pockets, a classic and tasty appetizer that can be prepared in advance and frozen for later use. Just a few ingredients, vegetables, and cheese, and the appetizer is served.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 715.37 (Kcal)
- Carbohydrates 32.08 (g) of which sugars 3.00 (g)
- Proteins 11.92 (g)
- Fat 61.26 (g) of which saturated 9.50 (g)of which unsaturated 39.59 (g)
- Fibers 4.82 (g)
- Sodium 498.44 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 4.25 oz green broccoli, raw
- 1 carrot
- 9 oz potatoes
- 3.2 oz emmenthal
- 3.5 oz spinach, cooked, boiled
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 7 oz semolina flour
- 1.25 cup peanut oil (for frying)
Tools
- Potato Masher
- Chopper
- Small Pot
- Pastry Cutter 2.75 inches
- Bowl
- Pan
- Hand Whisk
- Sieve
- Rolling Pin
- Work Surface
- Teaspoon
Steps
In the string chopper, I put the emmenthal and shredded it finely.
I boiled the potatoes, peeled them, and
passed them through the potato masher.
After cleaning and washing the broccoli with the carrot,
again with the string chopper, I diced the vegetables finely.
I cooked all the vegetables in a pan with a clove of garlic, for 10 minutes with a drizzle of oil.
You can use pre-cooked and boiled spinach or other cooked vegetables, or boil the spinach and let them drain.
I put them in the chopper after squeezing them.
Assemble the filling for the pockets.
I added the chopped spinach to the mixture of cooked vegetables in the pan,
so did I with the shredded emmenthal, I added it to the filling for the potato pockets.
Now that the mashed potatoes are cold
I added the egg and flour,
blended the dough and added the salt.
I adjust for salt, and if needed, add more oil to the filling for the pockets.
I roll out the dough and use the pastry cutter to cut out 2.75-inch disks
I place a teaspoon of filling in the center of each disk
close the pockets
forming small balls.
I continue preparing the stuffed potato pockets until all ingredients are used.
Fry in deep oil.
And here they are ready, the stuffed potato pockets
Alternative Cooking Methods
You can cook your stuffed potato pockets in an air fryer. I’ll tell you, they turn out good, very good, but they’re not fried in deep oil so don’t make comparisons because they are two completely different things, I’m telling you. Even baked in the oven, the pockets turn out delicious and light, a good alternative. The same goes for the microwave, in crisp or grill mode, with very little oil, we’ll get excellent results. The difference in frying in a pan with a little oil is good for chips, breaded slices, and everything that is thin. While for pockets, supplì, arancini, and everything that is round, better abundant oil in the small pot, indeed, deep oil.
