Cheese Stuffed Potato Bread Pockets
Cheese Stuffed Potato Bread Pockets
Ingredients
For the Dough
- 200 grams mashed potatoes
- 250 ml warm milk
- 1 tablespoon sugar
- 1 packet active dry yeast, (7g)
- 400 grams all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter
For the Stuffing and Topping
- 8 slices cheese, or 1 1/2 cups shredded
- 1 egg
- 1 tablespoon milk
- 1 tablespoon melted butter, as needed for brushing
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the 200 grams of mashed potatoes, 250 ml of warm milk, 1 tablespoon of sugar, and 1 packet (7g) of active dry yeast. Mix these ingredients well until thoroughly combined. Cover the bowl and let the mixture sit for 10 minutes to activate the yeast.
⏱️ 10 min
- 2
To the yeast mixture, add 400 grams of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of melted butter. Mix these ingredients until a shaggy dough forms.
⏱️ 5 min
- 3
Transfer the dough to a lightly floured surface. Knead the dough for 5 minutes until it becomes smooth and elastic.
⏱️ 5 min
- 4
Place the kneaded dough into a lightly oiled bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 5
Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Flatten each ball into a round disc. Place a slice or some shredded cheese in the center of each disc.
⏱️ 10 min
- 6
Carefully gather the edges of the dough around the cheese and pinch them together to seal the cheese inside, forming a ball again.
⏱️ 5 min
- 7
Arrange the stuffed dough balls in a baking dish (approximately 20-23cm round). Cover the dish and let the dough balls rise for another 30 minutes.
⏱️ 30 min
- 8
Preheat your oven to 180°C (350°F). In a small bowl, whisk together 1 egg and 1 tablespoon of milk to create an egg wash. Brush the tops of the risen dough balls generously with the egg wash.
⏱️ 5 min•🌡️ 180
- 9
Bake in the preheated oven for 20-25 minutes, or until the potato bread pockets are golden brown.
⏱️ 25 min•🌡️ 180
- 10
Once baked, remove the dish from the oven. Brush the warm bread pockets with melted butter and garnish with fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Stuffed Potato Bread Pockets
For the Dough
- 200 grams mashed potatoes
- 250 ml warm milk
- 1 tablespoon sugar
- 1 packet active dry yeast, (7g)
- 400 grams all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter
For the Stuffing and Topping
- 8 slices cheese, or 1 1/2 cups shredded
- 1 egg
- 1 tablespoon milk
- 1 tablespoon melted butter, as needed for brushing
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the 200 grams of mashed potatoes, 250 ml of warm milk, 1 tablespoon of sugar, and 1 packet (7g) of active dry yeast. Mix these ingredients well until thoroughly combined. Cover the bowl and let the mixture sit for 10 minutes to activate the yeast.
⏱️ 10 min - 2
To the yeast mixture, add 400 grams of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of melted butter. Mix these ingredients until a shaggy dough forms.
⏱️ 5 min - 3
Transfer the dough to a lightly floured surface. Knead the dough for 5 minutes until it becomes smooth and elastic.
⏱️ 5 min - 4
Place the kneaded dough into a lightly oiled bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 5
Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Flatten each ball into a round disc. Place a slice or some shredded cheese in the center of each disc.
⏱️ 10 min - 6
Carefully gather the edges of the dough around the cheese and pinch them together to seal the cheese inside, forming a ball again.
⏱️ 5 min - 7
Arrange the stuffed dough balls in a baking dish (approximately 20-23cm round). Cover the dish and let the dough balls rise for another 30 minutes.
⏱️ 30 min - 8
Preheat your oven to 180°C (350°F). In a small bowl, whisk together 1 egg and 1 tablespoon of milk to create an egg wash. Brush the tops of the risen dough balls generously with the egg wash.
⏱️ 5 min•🌡️ 180 - 9
Bake in the preheated oven for 20-25 minutes, or until the potato bread pockets are golden brown.
⏱️ 25 min•🌡️ 180 - 10
Once baked, remove the dish from the oven. Brush the warm bread pockets with melted butter and garnish with fresh parsley before serving.
⏱️ 5 min