Filled Potato Pockets

Summary

Ingredients

• 1 kg potato (s)
• 150 grams flour
• 1 egg (s)
• salt
• 100 g cream cheese or Emmentaler
• 100 g cooked ham
• Clarified butter

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Instructions

1. Boil the potatoes in their skins, peel them, press them through the press and let them cool down. Work into a dough with flour, eggs and salt.
2. Divide the potato dough into 8 portions. Roll out each portion into a flat cake and top with cheese and chopped ham. Fold the cakes together, press the edges well and fry the pockets in the pan in clarified butter until golden brown.