Waldviertel Potato and Chestnut Turnovers | Crispy from the Oven

Thoroughly wash the floury potatoes and boil them in their skins until soft. Then peel while still hot and immediately press through a potato ricer. Allow the mixture to cool completely.

Quickly knead the cooled riced potatoes with the smooth wheat flour, egg, room-temperature butter, a pinch of freshly grated nutmeg, and a little fine salt into a pliable dough. Do not knead for too long so the dough remains light. Let the dough rest briefly.

Finely chop the small yellow onion and garlic clove. Cut the pre-cooked chestnuts into small dice. Strip the needles from the fresh rosemary sprig and chop very finely. Finely grate the savory mountain cheese.