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. ---------------------------------------------------------------------------
Nutrition
Ingredients
