Waldviertel Potato and Minced Meat Pockets | Crispy & Hearty

Boil the floury potatoes in their skins in salted water until tender. Peel while still hot and press through a potato ricer onto a work surface, then allow to steam off completely and cool.

Add the plain wheat flour, soft butter, egg, 1 tsp salt, and 1 pinch of freshly grated nutmeg to the cooled potatoes. Knead quickly into a smooth, pliable dough and let rest for about 15 minutes.

Finely chop the onion and garlic cloves. Heat a little clarified butter in a pan and saute the onion until translucent. Add the mixed minced meat and fry, stirring, until crumbly.