Potato Pockets with Mushroom Filling

For the potato pockets with mushroom 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 mushrooms, chop onion and garlic, finely chop parsley. Fry onion and garlic with 1 tbsp oil, add bacon and parsley and fry briefly.

Then add the mushrooms and sauté. If necessary, add a dash of water and let the whole thing steam a bit. Season to taste with pepper.

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.

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