Potato Pockets with Chanterelle Cream Cheese Filling and “Puschtra” Speck and Chive Butter
Ingredients for 4 Serves
Dough
- 400 g floury South Tyrolean potatoes
- 20 g butter
- 120 g flour
- 2 egg yolks
- Freshly ground salt and pepper
- A pinch of nutmeg
Filling
- 40 g onions, diced
- ½ clove garlic, minced
- 20 g butter
- 220 g chanterelles
- 1 tbsp parsley, chopped
- 70 g cream cheese
- 1 tbsp Parmesan, grated
- Freshly ground salt and pepper
Additional ingredients
- 40 g butter
- 40 g speck, cut into strips
- 1 tsp chives, finely chopped
Step 1: For the dough, peel and cube the potatoes. Boil them in salted water for 25 minutes. Drain and let them steam dry.
Step 2: Press the hot potatoes through a ricer, mix in the butter and let cool. Add the flour, egg yolks and seasonings, kneading quickly to make a dough.
Step 3: To make the filling, clean and finely chop the chanterelles. Melt the butter in a pan and sauté the diced onion and garlic until translucent. Add the chanterelles and cook briefly over high heat. Remove from the heat and leave to cool.
Step 4: Add the parsley, cream cheese and Parmesan, mix well and season with salt and pepper.
Step 5: Roll out the potato dough to a thickness of 4 mm and cut out 7 cm circles. Place a spoonful of chanterelle filling in the centre of each pastry circle, wet the edges of the pastry with a bit of water and fold into crescents. Press the edges of the dough together with your fingers.
Step 6: Boil the potato pockets in salted water for approx. 3-4 minutes, then drain. Heat the butter in a pan and lightly fry the speck strips. Add the potato pockets and toss briefly. Garnish with chives.
Note: Other mushrooms can be used instead of chanterelles. Make sure to use floury potatoes and allow them to dry thoroughly after boiling so they no longer contain any moisture. You can substitute durum wheat semolina for half the flour for a firmer texture.
Recipe courtesy of the Hotel Gasthaus Gassenwirt in Kiens
