Cheese Stuffed Potato Bread Pockets
Ingredients
Dough
potato (boiled, mashed)
300 g
wheat flour
400 g
dry yeast
7 g
granulated sugar
10 g
salt
8 g
olive oil
30 ml
water
150 ml
Cheese Filling
mozzarella (shredded)
200 g
cheddar (shredded)
100 g
Instructions
Prepare the dough
Mix mashed potatoes, flour, yeast, sugar, salt, olive oil and water to form a soft dough.
Knead and rest the dough
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a bowl, cover and let rest for 1 hour until doubled in size.
Prepare the cheese filling
Shred mozzarella and cheddar cheese and mix them together.
Shape the pockets
Divide the dough into 8 equal pieces. Roll each piece into a circle, place cheese filling in the center, fold and seal the edges to form pockets.
Second rise
Place the formed pockets on a baking sheet, cover and let rest for 20 minutes.
Bake the pockets
Preheat oven to 200°C. Bake the pockets for 20-25 minutes until golden brown.
Original recipe
Storage
Store in an airtight container. Reheat directly from frozen in oven for best texture.
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