Cheese Stuffed Potato Bread Pockets
Ingredients
Dough
potatoes (boiled, mashed)
300 g
all-purpose flour
300 g
instant yeast
7 g
sugar
15 g
salt
5 g
olive oil
30 ml
milk
120 ml
Filling
cheddar cheese (shredded)
150 g
mozzarella (shredded)
100 g
Instructions
Prepare the mashed potatoes
Boil potatoes until soft, drain and mash until smooth.
Make the dough
Combine mashed potatoes with flour, yeast, sugar, salt, olive oil and milk to form a soft dough.
Knead and rest the dough
Knead the dough for 8-10 minutes until smooth and elastic. Cover and let it rise until doubled.
Prepare the cheese filling
Mix shredded cheddar and mozzarella together.
Shape the pockets
Divide the dough into 8 pieces. Flatten each piece, add cheese filling in the center and seal the edges.
Second rise
Place the shaped pockets on a baking sheet, cover and let rise for 15 minutes.
Bake the pockets
Bake in a preheated oven at 190°C for 18-20 minutes until golden brown.
Original recipe
Storage
Store in an airtight container. Reheat directly from frozen or thawed.
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