/ Cheese and Potato Pocket Pie

4


1810cm 2
200g
20g
1


4
1


1.180

2.600W5-6

3.

4.(3)1/48cm

5.

6.(4)

7.

8.(7)18020-25

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Cheese and Potato Pocket Pie
Servings:4

INGREDIENTS
2 Frozen pie sheets (18 x 10 cm, thaw)
200 grams Potato (bite size)
20 grams Bacon (coarsely chopped)
1 teaspoon Potato starch
Salt (to taste)
Pepper (to taste)
4 pieces String Cheese
1 Egg yolk

PREPARATION

1. Preheat the oven to 180C.

2. Place potatoes in a bowl, wrap them softly and heat them in a 600W microwave for 5-6 minutes.

3. While hot, crush with a masher, add bacon, potato starch, salt, and pepper, mix well.

4. Lay a piece of plastic wrap flat and spread 1/4 of the potato mix in a rectangle shape of about 8cm in length, place a piece of string cheese in the center, wrap the potato mixture around it to form a cylinder shape.

5. Sprinkle a bit of flour in your working surface, extend the puff pastry and cut in half.

6. Make several cuts vertically in the right half of the pie sheet and put (4) on the left.

7. Apply yolk to the edge and fold the pie sheet in half. Lightly press the overlapped part with a fork and close.

8. Line up (7) on the top plate on which the cooking sheet is laid, and brush the surface with egg yolk. Bake in a 180 C oven for 20-25 minutes and you're done!

9. Enjoy!

#TastyJapan #

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