Ingredients

300g of flour (100%)
15g of butter (5%)
6g of salt (2%)
180g of milk (60%)
750g of potatoes

Steps

Making the dough

Combine all ingredients and mix well and knead the dough until you get an elastic consistency. Then let itt rest for 30 minutes or so for the gluten to form.

Making the filling

Peel and Cut the potatoes, cook for around 15 minutes until fork tender. Mash the potatoes and opitionally add milk, butter, salt and nutritional yeast.

Stuffing the pockets

Once the dough has rested and potatoes are made, divide the dough into 3 balls. Roll them out with a rolling pin in to a pancake, add stuffing in the center and fold the corners in. Turn the pancake upside down and roll it out to it's desired width.

Cooking the pockets

Brush the pocket with olive oil and add to a heated pan. Cook for around 5 minutes on each side until the raw flour has been cooked.