Potato Pockets Filled With Spinach-Chili
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 37.7956 |
| Energy (kCal) | 1216.825 |
| Carbohydrates (g) | 162.2222 |
| Total fats (g) | 52.059 |
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Cuisine
European >> Deutschland >> German
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| potato | 21 | ounces | 458.4113 | 104.1249 | 12.2045 | 0.5358 | |
| butter | 1 | ounce | 213.75 | 9.8212 | 6.6788 | 18.0 | |
| egg yolk | 3 | 164.22 | 1.8309 | 8.0886 | 13.5354 | ||
| cornstarch | 1 3/4 | 3/4 | 53.34 | 12.7778 | 0.0364 | 0.006999999999999999 | |
| salt | - | - | - | - | |||
| nutmeg | - | - | - | - | |||
| pepper | - | - | - | - | |||
| polenta | 1/2 | cup | - | - | - | - | |
| spinach | 1 | 33.0 | 5.85 | 3.3 | 0.45 | ||
| shallot | 5 | ounces | 102.0582 | 23.8136 | 3.5437 | 0.1417 | |
| garlic clove | 2 | - | - | - | - | ||
| chili | 1 | red | 1.25 | 0.2956 | 0.0625 | 0.0062 | |
| butter | 2 1/2 | 1/2 | 213.75 | 9.8212 | 6.6788 | 18.0 | |
| pine nut | 1 | ounce | 190.7955 | 3.7082 | 3.8811 | 19.3829 | |
| salt | - | - | - | - | |||
| nutmeg | - | - | - | - | |||
| pepper | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.