Stuffed Potato Pockets with Apples and Onions
- For the potatoes
- 400 grams
- For the filling
- 150 grams
For the potatoes, rinse and boil for 25-30 minutes in salted water. Rinse, drain, peel and press through the ricer while still hot. Leave to cool.
For the apples, peel, quarter, remove the core and cut into small cubes. Bring together with the sugar and spices in a pot and deglaze with the white wine. Simmer for about 10 minutes over medium heat. Remove from the heat, remove the spices and allow to cool.
For the pastry, combine the flour with the eggs, a pinch of salt, the sugar, and of the cooled potato mixture. Bring together with floured hands to form a smooth and pliable dough. Season with salt, pepper and nutmeg.
Shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
For the filling, peel and finely chop the onion. Cut the bacon into strips and then into small cubes.
Fry the bacon in a dry skillet. Add the onion and sauté for another 2 minutes.
Add the bacon and onion mixture to the apple sauce and mix together.
Grease a baking pan with butter and dust with sugar.
Preheat the oven to 180°C (approximately 350ºF).
Place the potato dough on a well-floured surface and roll out to a 0.5 cm thick (approximately 1/4 inch) circular shape with a diameter of about 8 cm (approximately 3 inches).
Spoon some of the filling onto half the circle. Brush the edges with egg white, fold the other half over and press the edges firmly.
Place the crescents in the baking pan and brush with melted butter.
Bake for 20-25 minutes until golden. 10 minutes before the end of baking time, pour in the cream and bake to the end.
Remove and serve with salad or cabbage if desired.