The Potato Pockets Stuffed with Ham and Scamorza are a really tasty second course, much appreciated by my children, who devour them at light speed when I prepare them.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: about 25 pockets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 1 3/4 lbs boiled potatoes without skin (with skin about 1.9 lbs)
- 3 teaspoons Coarse salt
- to taste Fine salt
- 2 pinches Ground black pepper
- 1/3 cup Grated Parmigiano Reggiano
- 1 teaspoon Baking soda
- to taste Chopped parsley
- 10 1/2 oz Sliced cooked ham
- 7 oz Mild scamorza cheese
Preparation
Put plenty of water in a pot, as soon as it boils, salt it and add the previously washed potatoes with their skin.
If they are too large, cut them in half or into 4 parts.
Cook them for about 20 minutes, check the cooking with a fork: if they pierce easily, they are ready.
Let them cool slightly, peel them, and mash them with a potato masher.
In a bowl (or directly on a pastry board if you prefer), put the mashed potatoes, the flour, the Parmigiano, the baking soda, the parsley, the pepper, and mix well.
Adjust the salt if necessary, place everything on a well-floured pastry board and knead quickly.
Form a dough ball and let it rest for about half an hour.
Now divide the dough into two parts, flour a kitchen surface well, and roll them out with a rolling pin to obtain a sheet about half a centimeter thick.
Cut out discs with a pastry cutter about 4 inches in diameter.
Flatten them further with a rolling pin to thin them out more.
You will get about 25.
Inside each pocket, place half a slice of ham and a few pieces of cheese.
Wet the edges with a little water, fold in half and press the edges with your fingers to seal the pocket well, to prevent the filling from leaking during cooking.
To seal them better, press the edges of the pockets with the tines of a fork.
Place them on a floured plate or tray.
Cover the oven tray with parchment paper, position the pockets slightly apart from each other.
Bake at 356°F in a static oven for about 20 minutes, placing the tray at the bottom of the oven. They should be golden.
Suggestions/Advice
The dough will always be a little sticky: I recommend flouring the work surface well and keeping the pockets sufficiently apart to prevent them from sticking together.
The amount of flour may vary depending on the flouriness of the potatoes: the dough should be soft but workable with a rolling pin.
Try filling them with diced smoked bacon previously browned, or with Emmental cheese cut into small pieces, they are excellent.
If you liked the Potato Pockets Stuffed with Ham and Scamorza, try other potato recipes:
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