A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Carinthian Potato Pockets | Crispy from the Oven
(0)
60 min
Under an hour
Gurkerl Küche
Traditionell interpretierte Kärntner Erdäpfeltascherln aus zartem Erdäpfelteig, gefüllt mit einer herrlich cremigen Topfen-Kräuter-Mischung und im Backrohr goldbraun und wunderbar knusprig gebacken. Serviert mit zerlassener Butter und frischem Schnittlauch.
Ingredients
Preparation method
Preparing the potato dough
Boil the floury potatoes in their skins until soft, peel while still hot, and press through a potato ricer onto a work surface. Allow to cool completely.
Quickly knead the cooled riced potatoes with smooth wheat flour, one egg, melted butter (20 g), a pinch of grated nutmeg, and a little fine salt into a smooth dough. Do not knead for too long to prevent the dough from becoming sticky.
Filling & shaping
For the filling, drain the curd cheese well by squeezing out excess liquid. Finely chop the fresh chives (set aside one tablespoon for garnishing later) and mix with the curd cheese. Season piquantly with salt, freshly ground black pepper, and a pinch of ground caraway.
Chef's tip
Tip: For an especially fine flavour, the remaining butter can be lightly browned in a small saucepan before serving (brown butter). A crisp green salad or warm sauerkraut pairs excellently with it.
We Also Recommend
Show all
25 min
Under an hour
Viennese Minced Meat Roulades Wrapped in Bacon | Braised Juicy in Root Vegetable Gravy
Gurkerl Küche
Bruschetta al pomodoro | Classic & Crispy
Gurkerl Küche
Vital Breakfast Shake
Gurkerl Küche
Old Viennese Znojmo Minced Meat with Butter Dumplings | Creamy & Hearty
Gurkerl Küche
Minced Meat Patties with Creamed Green Beans | Viennese Tavern Classic
Gurkerl Küche
Porcini Mushroom Risotto
Gurkerl Küche
Minced Meat Cordon Bleu | Crispy on the outside & juicy on the inside
Gurkerl Küche
