Blueberry Pockets with Brown Butter

1. rinse potatoes, make, peel. Press through potato ricer while still hot. Spread through a sieve, cool.

2. toast breadcrumbs in 30g hot butter until golden brown. Rinse blueberries, select and sprinkle with sugar. Preparation:

1. stir through salt, mashed potatoes, cornstarch (maizena) and egg yolks until a loaf dough forms. Roll out the dough on maizena (cornstarch) 1/2 cm thick. Cut out circles of 10-12 cm ø (saucer size).

Place a heap of breadcrumbs and blueberries in the center of each circle. Brush the edges with egg white. Fold circles into crescent shape, pressing firmly together.

Make blueberry pockets in enough boiling salted water for about five minutes, until they rise to the surface. Remove, drain well.

Heat remaining butter in a large frying pan and fry pockets on both sides until golden. Remove and toast almond kernels in same skillet. Serving:

Plate pockets with butter leftovers from frying pan and sprinkle with almond kernels. Serve hot as a sweet main course or as a rich dessert after a vegetable soup.

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