Potato Pockets with Chanterelle Cream Cheese Filling

For the potato pockets with chanterelle cream cheese filling, boil the potatoes, peel and press while still hot. Mix with flour, semolina, egg, nutmeg, salt and pepper and knead into a dough.

Dice the mushrooms, chop the onion and garlic and finely chop the parsley. Cook onion and garlic in oil (or butter) until translucent.

Then add the chanterelles and parsley and let them steam a bit. Season with salt and pepper, let it cool down a bit and then stir in the cream cheese.

Roll out the potato dough (approx. 2 mm) and cut out circles. Place the filling on the circles and then fold the dough pieces together.

First press with your finger and then again carefully with a fork. Fry in oil until golden brown.

Preparation Tip:

Serve the potato pockets with chanterelle cream cheese filling with a herb yogurt sauce, or similar.

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