500 g potatoes (peeled weight, cut into small cubes)
140-150 g flour
1 tsp salt
1/2 tsp paprika
1/2 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
A few splashes of olive oil
Filling
160 g ground beef
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1/2 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
140 g grated cheese (Emmentaler or similar)
Olive oil, for frying
Directions
Cut the peeled potatoes into small cubes and boil until fully soft. Drain well, then chill in the fridge until completely cooled (warm potatoes make the dough sticky).
Mash the cold potatoes with a fork until smooth. Add the flour, salt, paprika, curry powder, garlic powder, onion powder, pepper and a little olive oil. Mix by hand until a soft, slightly firm dough forms.
In a pan, cook the ground beef with its salt, pepper, paprika, curry powder, garlic powder and onion powder until fully cooked. Let cool slightly.
Flatten a portion of dough in your hand, add a small handful of cheese and a similar amount of beef (roughly 1:1). Fold the dough around the filling and seal into a round pocket.
Heat olive oil in a pan over medium heat and cook the pockets until golden and crispy on all sides, turning frequently.
Serve hot with a garlic sauce for dipping.
The viral potato bread remade as cheese- and beef-stuffed pockets. Recipe from delicate-kitchen.com; saved from @delicatekiitchen on Instagram.
