Dough pockets with potato filling

Ingredients

• 250 g flour
• Salt
• 1 egg
• 5 tbsp olive oil
• flour (for working)
• 350 g starchy cooking potatoes
• Salt
• 50 almonds
• 60 g black olives (pitted)
• 4 tbsp chopped parsley
• 6 tbsp freshly grated parmesan
• 1 tbsp Olive Oil
• 3 tbsp breadcrumbs
• 3 eggs
• pepper (ground)
• vegetable oil (for frying)

Instructions

1. 1.

   Sift the flour onto a work surface and add a generous pinch of salt. Create a well in the center and pour in the egg, oil, and 5-6 tbsp warm water. Knead quickly with your hands into a smooth dough, adding more water or flour if needed. Wrap in foil and let rest for about 30 minutes.

2. 2.

   Wash the potatoes and simmer them in salted water for about 20 minutes until cooked. Drain, peel, and press through a potato masher into a bowl.

3. 3.

   Finely chop the almonds and olives. Add them to the mashed potatoes along with parsley, parmesan, oil, breadcrumbs, and eggs. Season with salt and pepper. Mix well and taste.

4. 4.

   Roll out the dough on a floured surface as thinly as possible. Cut circles about 7 cm in diameter and place one teaspoon of filling onto half of the circles. Top each with another circle and press the edges firmly together to seal. Repeat until all pockets are formed.

5. 5.

   Heat oil in a deep fryer or pot to about 180°C. Fry the dough pockets in batches until golden brown and crisp. Drain on paper towels and serve immediately.