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Home » Course » Appetizers & Snacks » Stuffed Potato Pockets

Stuffed Potato Pockets

By: Rosemary Published: February 5, 2021 Updated on: July 3, 2021

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These easy Baked Stuffed Potato Pockets, make the perfect appetizer for any occasion. A tasty potato pastry is filled with ham or prosciutto and your favourite cheese. Baked in 20 minutes it will be the first appetizer to go. 

pockets on a wooden board with a spoon parmesan cheese and fresh parsley

Believe it or not Italians are big on Appetizers/Antipasti especially when eating pizza. From Tomato Bruschetta, Suppli al Telefono to Mozzarella Balls. But these Potato Pockets are perfect anytime and with anything. The tender soft potato pastry would make the perfect crust for your favourite savory filling also.

Table of Contents

  • How to make it
      • Never Miss a Recipe!
  • What do potatoes do in a pastry?
  • What is the best cheese to use?
  • Can these be fried?
  • How to store it
  • More Potato Recipes
  • Stuffed Potato Pockets
    • Ingredients  1x2x3x
      • FOR THE PASTRY
      • *Boil the potatoes in salted water and mash, do not add anything extra.
      • EXTRAS
    • Instructions 
    • Nutrition

How to make it

In a large bowl add the mashed potatoes, egg, salt and pepper. Start to combine with a fork. Add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combined.

egg and potato in a bowl, flour added and mixed in a white bowl

You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.

dough mixed in a food processor then formed into a round ball

Cut your choice of cheese and ham or prosciutto into small pieces.

ham and cheese cut on a board

Roll the dough into 1/8 inch thickness and cut out with round or even heart cookie cutters. Make sure you have an even amount of cut outs. Place half the rounds on a prepared cookie sheet. On one of the rounds, place some cut up ham or prosciutto and 3-4 small cubes of your favourite cheese.

dough rolled and cut out then placed on a parchment paper lined cookies sheet with filling on top

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    Cover with another round, seal shut with your fingers (easier if you dip them in water first) then close again with the tongs of a fork. Bake in the pre-heated oven until golden. Serve immediately.

    pockets before and after baked on a cookie sheet

    What do potatoes do in a pastry?

    Potatoes in a pastry help to make it soft and tender. Potato pastry was extremely popular during World War 2, because of the rationing of food, potatoes helped to stretch a flour ration when making pastry.

    What is the best cheese to use?

    I like to use a soft cheese, such as Fontina, firm Mozzarella, Gruyere or even Havarti. Although there is nothing wrong with using a strong cheese if you prefer. Might be best one that melts nicely and has that perfect pull!

     

    2 heart shaped pockets on a black board

    Can these be fried?

    Actually that is the way Italians make these “Bombe di Patate”, if you wish to fry them be sure to use the correct oil, Peanut oil is considered the best because it has a delicate flavour. I usually use an oil specifically made for frying. Make sure you use enough oil, food should be able to move freely and not stick to the bottom. A good rule is fill the pot to half full or at least 2 – 3 inches of oil.

    Be sure to heat your oil before frying, 320-340F / 160-170C. I always use a thermometer. Rather than a thermometer, you could also try by throwing in the hot oil a crouton or a piece of carrot. If it starts to sizzle and forms a lot of bubbles around it, then the oil is ready to start frying.

    pockets on a prepared cookie sheet

    Although I don’t like this way, because it is hard to tell if your oil gets too hot, then the food fries too quickly, or when the oil is not hot enough, then the food does not cook on the inside. Always fry a few pieces at a time, because too many together can lower the temperature of the oil, which can leave the food less crispy and greasier. Place fried food on a paper towel lined plate to remove excess oil.

    If you are frying a lot of food keep the food warm in an oven that has been pre-heated (but has been turned off) and with the door half opened. Do not cover them, or they will become soggy. Fried food is always best eaten immediately. 

    4 pockets on a black board

    How to store it

    If they are baked they should be stored in an airtight container and refrigerated, they can be re-heated in the oven or microwave. If fried I think it is always best to eat immediately, as fried food tends to get soggy and heavy after sitting.

    The dough can be frozen wrapped in plastic then placed in a freezer safe bag, or you can freeze the uncooked pockets. Place them on a cookie sheet and place in the freezer until firm, once firm put them in a freezer safe container or bag.

    They will keep for up to 1-2 months in the freezer. The pockets an be baked directly from the freezer, place on a parchment paper lined cookie sheet and bake, add a few extra minutes to the baking time.

    More Potato Recipes

    • Homemade Potato Pizza – Two Ways
    • Soft Potato Focaccia Bread
    • Homemade Potato Gnocchi

    So if you are looking for a delicious and easy appetizer for game weekend or anytime I hope you give these a try and let me know what you think. Buon Appetito!

    a pocket sliced in half with 4 in the background

    4 pockets on a black board

    Stuffed Potato Pockets

    Rosemary Molloy
    These easy Baked Stuffed Potato Pockets, make the perfect appetizer for any occasion. A tasty potato pastry is filled with ham or prosciutto and your favourite cheese.
    No ratings yet
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    Prep Time 20 mins
    Cook Time 20 mins
    Chilling Time 30 mins
    Total Time 1 hr 10 mins
    Course antipasto, Appetizer
    Cuisine American/Italian
    Servings 12 pockets
    Calories 114 kcal

    Ingredients
      

    FOR THE PASTRY

    • 1 cup mashed potatoes* cooled (lightly packed - about 2 medium potatoes) (250 grams)
    • 1 large egg yolk
    • ¼ teaspoon salt
    • 1-2 dashes pepper
    • ½ cup freshly grated parmesan cheese (50 grams)
    • ¾ cup all purpose flour (100 grams)
    • ½ teaspoon baking powder
    • 1 tablespoon fresh parsley minced

    *Boil the potatoes in salted water and mash, do not add anything extra.

      EXTRAS

      • 2-4 slices ham/prosciutto/turkey (thin strips or cubes)
      • ½ cup cheese small cubes (fontina, gruyere or firm mozzarella - or your choice)
      • 1-2 tablespoon olive oil

      Instructions
       

      • In a large bowl add the mashed potatoes, egg, salt and pepper. Start to combine with a fork. Then add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combine.
      • You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.
      • Cut your choice of cheese and ham or prosciutto into small pieces.
      • Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
      • It's easier to work with half the dough at a time, on a floured flat surface, lightly flour the top of the pastry (if you find it sticky) roll the dough into 1/8 inch thickness and cut out with round or even heart cookie cutters (2 ¾ - 3 inches / 7 cm). Make sure you have an even amount of cut outs. Place half the rounds on the prepared cookie sheets.
      • On one of the rounds, place some cut up ham or prosciutto and 3-4 small cubes of your favourite cheese. Cover with another round, seal shut with your fingers (easier if you dip them in water first) then close again with the tongs of a fork. Drizzle with olive oil then bake for 15-20 minutes or until golden brown. Serve immediately.

      Nutrition

      Calories: 114kcalCarbohydrates: 10gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 28mgSodium: 192mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 138IUVitamin C: 4mgCalcium: 115mgIron: 1mg
      Keyword potato pastry, stuffed potato pockets
      Tried this recipe?Let us know how it was!

       

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        1. Marisa says

          February 20, 2021 at 6:49 pm

          Hello do I assume that the baking powder goes in with the flour?

          Reply
          • Rosemary says

            February 20, 2021 at 7:52 pm

            Hi Marisa, yes add it with the flour, sorry about, I corrected it. Thanks

            Reply
        2. Sandra B says

          February 10, 2021 at 9:03 pm

          Can you make these and freeze for later baking?

          Reply
          • Rosemary says

            February 11, 2021 at 7:50 am

            Hi Sandra, yes you can, probably best to freeze them until firm (1-2 hours) on a cookie sheet then place in a freezer safe bag or container. No need thaw before baking although they will probably need a few more minutes of baking time. Hope that helps.

            Reply
        3. Denise Ryan says

          February 5, 2021 at 11:21 pm

          They look amazing. I will definitely make them this weekend. Thank-you

          Reply
          • Rosemary says

            February 6, 2021 at 8:27 am

            Thanks Denise let me know how it goes. Have a great weekend.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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