Baked Waldviertel Potato Pockets | With hearty mountain cheese filling

Boil the starchy potatoes in their skins in salted water until soft (approx. 25–30 minutes). Peel while still hot and press through a potato ricer onto a floured work surface. Allow to steam off completely and cool down.

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Quickly knead the cooled riced potatoes with wheat flour, wheat semolina, 30 g soft butter, the egg, salt, pepper, and a generous pinch of freshly grated nutmeg into a smooth, non-sticky dough. Do not knead too long to keep the dough light.

Finely grate the mountain cheese. Cut half of the chives into thin rolls and mix into the grated mountain cheese.