Hotel Gallhaus GmbH
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Potato pockets filled with chanterelles and cream cheese served with Puschtra Speck and chive butter

Pockets made of potato dough
Level of difficulty: medium
Preparation time: > 1 h
Ingredients for 4 people 

Potato dough
  • 200 g mealy South Tyrolean potatoes
  • 10 g butter
  • 60 g flour
  • 1 egg yolk
  • Freshly ground salt and pepper
  • 1 pinch nutmeg

  • 20 g onions, chopped
  • ¼ clove garlic, chopped
  • 10 g butter
  • 110 g chanterelles
  • ½ dsp parsley, chopped
  • 35 g cream cheese
  • ½ dsp parmesan, grated
  • Freshly ground salt and pepper

  • 20 g butter
  • 20 g speck, cut into strips
  • ½ tsp chives, finely chopped Potato dough
  • 400 g mealy South Tyrolean potatoes
  • 20 g butter
  • 120 g flour
  • 2 egg yolks
  • Freshly ground salt and pepper
  • 1 pinch nutmeg

For the potato dough: peel the potatoes, cut into cubes and cook in salted water for 25 minutes. Drain and allow to dry. Push the hot potatoes through a potato press, add the butter and allow to cool. Add the flour, egg yolk, salt, pepper and nutmeg, and mix everything quickly into a dough. For the filling: clean the chanterelles and chop finely. Heat the butter in a pan, sauté the onion and garlic in the butter until transparent. Add the chanterelles and fry briefly over a high heat. Remove from the stove and allow to cool. Add the parsley, cream cheese and parmesan, mix thoroughly and season with salt and pepper. Roll out the potato dough until it is 4 mm thick and cut out circles with a cutter (Ø 7 cm). Place a little of the chanterelle filling in each of the dough circles, dampen the edge of the dough with a little water and fold the dough over into half-moon shapes. Pinch the edges of the dough with your fingers. Cook the potato pockets in salted water for about 3-4 minutes, remove from the water and drain. Heat the butter in a pan and lightly fry the speck strips. Add the potato pockets and stir briefly. Arrange on plates and garnish with chives.
Tip: you can use other edible mushrooms instead of chanterelles. The potatoes must be mealy and allowed to dry thoroughly after cooking so that all moisture evaporates. If you prefer your potato dough to be firmer, replace half the flour with durum wheat semolina.
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