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Pizza-stuffed Potato Pockets

Purpose
Potato-dough pockets filled with cheeze and chorizo for a high-carb meal with a decent amount of proteins
Yield
8 large pockets
Prep time
40 minutes
Cook time
55 minutes

Equipment

Ingredients

Dough

  • 5 lbs of potatoes
  • 1⁄2 cup of melted butter
  • 1 cup + 3 tablespoons of all-purpose flour

Stuffing

  • 250 g of shredded mozzarella
  • 250 g of dry or fully cooked chorizo, diced

Frying

  • Vegetable oil (as needed)

Instructions

  1. Peel potatoes and cut them into small pieces
  2. Boil potatoes in a large cooking potato until very tender and easily pierced with a fork
  3. Drain throroughly and return potatoes to the warm pot without stovetop heat. Allow excess moisture to evaporate for 1-2 minutes.
  4. Mash potatoes until smooth, then mix in melted butter and flour until mostly combined
  5. On a clean cutting board, gently knead the dough until a smooth potato dough forms
  6. Divide the dough into 8 approximately equal portions and roll them into individual balls
  7. Lightly coat a large sheet of cling film with a small amount of vegetable oil
  8. Place one dough portion in the centre of the cling film and press it into a rectangle approximately 1⁄2 inch thick
  9. Place 1⁄8th of the mozzarella mized with 1⁄8th of the chorizo in the center of the dough, leaving a border of about 1⁄4th of the perpendicular side around the filling for folding
  10. Use the cling film to lift the edges of the dough over the filling one at a time, then press them together until the filling is completely enclosed
  11. Gently flatten into a thick, rectangular potato pocket and seal any visible cracks
  12. Repeat with the remaining dough and filling
  13. In a deep frying pan, pour enough vegetable oil to cover the bottom with about a 1⁄4 inch layer
  14. Heat over medium heat until the oil is hot but not smoking
  15. Add as many potato pockets as will comfortably fit without touching
  16. Cook for 4–6 minutes, or until the bottoms are deeply golden and firm enough to turn
  17. Carefully turn the potato cakes using a wide spatula and cook the other for another 4-6 minutes, or until both sides are golden and lightly crisp and the filling is hot
  18. Transfer to a plate lined with paper towel
  19. Cook the remaining pockets in batches the same way, adding more oil between batches as needed
  20. Allow the pockets to rest for a few minutes before serving to allow the filling to cool down, cuting them in half if necessary

Notes

Cooking note: If an oven with an Air Fry mode is available, lightly brush the pockets with vegetable oil and arrange them in a single layer in a basket on a drip-catching tray, with space between each one. Cook at 425°F (220°C) for approximately 15-20 minutes, carefully turning halfway through, until golden and lightly crisp on both sides.

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