Crispy Potato and Pea Pockets
- 48 min
- β β¬2.61
- 2 servings
- Easy
Main ingredients: frozen peas, dumpling wrappers, potatoes, and onion. Allow about 48 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
- oven
Prepare
Peel the potatoes
Peel the potatoes, cut into 2 cm cubes and boil in a pan of tap water for 12β15 minutes until tender. Drain well and roughly mash.
Cook
Heat half the oil
Heat half the oil. Cook the finely diced onion for 6 minutes, then stir in the chopped garlic, ginger, curry powder and cumin for 1 minute.
Fold the potatoes and frozen peas
Fold the potatoes and frozen peas into the spices. Mix in half the lemon juice and cool completely; the filling should look dry.
Place a heaped tablespoon of filling slightly
Place a heaped tablespoon of filling slightly off-centre on each round dumpling wrapper. Lightly wet the rim, fold it into a half-moon and press the edge firmly with your fingers or a fork to seal.
Preheat the oven
Preheat the oven to 210Β°C; place the pockets on a tray, brush lightly with the remaining oil and bake for 20β22 minutes until golden. Turn after 12 minutes.
Finish
Stir the soy yogurt
Stir the soy yogurt with the remaining lemon juice until smooth. Divide the hot pockets between the serving plates and serve the cool dip alongside.
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Recipe from VegPlan Β· https://vegplan.app/recipes/crispy-potato-pea-pockets
