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Potato Pockets Filled With Spinach-Chili

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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.”
READY IN:
2hrs
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

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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