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The star ingredient of our Pesto Pea Potato Pockets is undoubtedly the potatoes. For this recipe, russet potatoes are the ideal choice. Known for their starchy content and fluffy texture when cooked, russet potatoes provide the perfect base for mashing. Their high starch content allows for a creamy and smooth consistency that blends beautifully with the other ingredients.

Pesto Pea Potato Pockets

Discover the delightful world of Pesto Pea Potato Pockets, a unique recipe that combines creamy mashed potatoes, vibrant peas, and aromatic basil pesto, all wrapped in golden puff pastry. These tasty pockets are perfect for cozy dinners or as a crowd-pleasing appetizer. Learn the simple preparation steps, explore the health benefits of each ingredient, and gather tips to perfect your dish. This recipe is not just delicious, but also nutritious and visually appealing!
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Ingredients
  

2 large russet potatoes, peeled and diced

1 cup fresh green peas (or frozen peas, thawed)

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese

1/4 cup extra virgin olive oil

1 garlic clove

Salt and pepper, to taste

1 package of ready-made puff pastry (2 sheets)

1 egg (for egg wash)

Flour, for dusting

Instructions
 

Prepare the potatoes: In a medium pot, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth. Set aside to cool slightly.

    Make the pesto: In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, drizzle in the olive oil until a smooth paste is formed. Adjust seasoning to taste.

      Combine ingredients: In a large mixing bowl, fold the green peas into the mashed potatoes. Stir in the prepared pesto until the mixture is well combined. Taste and add more salt or pepper if desired.

        Prepare the pastry: Preheat your oven to 400°F (200°C). Lightly flour a clean surface and roll out the puff pastry sheets until slightly thinner. Cut each sheet into 4 squares.

          Fill the pockets: Place a generous tablespoon of the potato-pea-pesto mixture in the center of each pastry square. Fold the corners over the filling to form a pocket and press the edges tightly to seal. For a decorative touch, you can crimp the edges with a fork.

            Egg wash: Beat the egg in a small bowl and brush the tops of the sealed pockets with the egg wash for a beautiful golden color.

              Bake: Place the filled pockets on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up.

                Serve: Let cool for a few minutes before serving. Enjoy your Pesto Pea Potato Pockets warm or at room temperature!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 8 pockets