Stuffed Potato Pockets with Fig Chutney

Ingredients

• 1 Shallot
• 1 tsp butter
• 4 thyme sprigs
• 100 ml red wine
• 2 tbsp port wine
• 0.5 tsp mustard powder
• 6 figs
• 650 g waxy potatoes
• 150 g flour
• Salt
• 1 egg
• 1 yolk
• flour (for dusting)
• 200 g green peas (frozen)
• 300 g celery root
• 1 onion
• vegetable oil
• 120 ml Vegetable broth
• pepper (ground)
• 1 yolk
• 2 tbsp mixed seeds (caraway, fennel, anise)
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   For the chutney peel and dice the shallot, sauté in hot butter. Add thyme and deglaze with red wine and port wine. Stir in mustard powder and reduce by about half. Dice the figs, add them, and simmer for another 15 minutes until a chutney forms. Keep in small bowls.

2. 2.

   Wash potatoes, boil in salted water for about 25 minutes, drain, let cool slightly, then peel. Pass through a potato ricer and steam to dry out.

3. 3.

   Mix flour, egg, yolk, salt, and pepper; knead well. Let rest a bit. If dough is too soft, add more flour until it no longer sticks to hands and can be rolled on a floured surface.

4. 4.

   Thaw peas.

5. 5.

   Peel, wash, and dice celery root. Dice onion finely and sauté in hot oil until translucent. Add celery root and peas, pour in broth, and simmer uncovered for 5-10 minutes over medium heat until liquid evaporates. Season with salt and pepper, fold in parsley.

6. 6.

   Roll out potato dough on a floured surface thinly and cut circles (~9 cm). Spread some filling onto one half of each circle, brush edges with yolk, and fold into crescents. Press edges firmly, sprinkle with seeds, then deep‑fry in plenty hot oil until golden brown. Drain on paper towels and serve plated with fig chutney. Sprinkle Parmesan as desired.