Baked Potato Pockets Filled with Vegetables

Ingredients

• 1 kg potatoes (starchy)
• 1 stalk leek
• 3 tbsp finely chopped parsley
• 1 large carrot
• 1 Tbsp clarified butter
• Salt
• 2 tsp lemon juice
• 100 g spelt whole‑grain flour (plus extra for kneading)
• 1 egg
• 200 g Sour Cream
• ground pepper to taste
• 250 ml warm milk (3.5% fat)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes, then drain and let steam off slightly. Mash with a potato masher until smooth, then allow to cool.

2. 2.

   Trim, wash and slice the leek into fine strips. Peel and grate the carrot. Heat the clarified butter and sauté the leek until translucent. Stir in parsley and grated carrot, season with salt and lemon juice, and let cool.

3. 3.

   Knead the mashed potatoes with a pinch of salt, flour, and egg; add more flour if needed to achieve a smooth dough.

4. 4.

   Shape the dough into a log and cut it into 12 pieces. Roll each piece out on a floured kitchen towel into a thin circle. Spread sour cream over each circle, season with pepper, and top with the vegetable mixture. Fold the circles in half and arrange them in a tiled pattern in a baking dish. Pour warm milk over the tops.

5. 5.

   Place the tray in a preheated oven at 200 °C (180 °C fan‑forced; gas mark 3) on the middle rack and bake for about 40 minutes, or until golden brown.