Potato Pockets Filled With Spinach-chili

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 21 ounces potatoes, starchy
• 1 ounce butter
• 3 egg yolks
• 1 3/4 ounces cornstarch
• salt, to taste
• nutmeg, to taste
• pepper, to taste
• 1/2 cup polenta
• 1 lb spinach, fresh
• 5 ounces shallots
• 2 garlic cloves
• 1 chili, red
• 2 1/2 ounces butter
• 1 ounce pine nuts
• salt, to taste
• nutmeg, to taste
• pepper, to taste

Recipe

• 1 bake potatoes at 320 f about 1 hour.
• 2 let cool until just warm, peel and puree.
• 3 mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
• 4 roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
• 5 cut out as many rounds of 6 inches diameter as possible.
• 6 generously sprinkle cookie sheet with polenta.
• 7 carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. refrigerate.
• 8 for the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter. add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
• 9 cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
• 10 put aside remaining spinach filling.
• 11 with a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
• 12 in a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
• 13 place remaining spinach on plates. get pockets out of the boiling water, place on bed of spinach. pour molten butter over the pockets, if desired.