Fagottini di Patate (Potato and Cheese Pockets) by @maritoemoglie_incucina

Name: Fagottini di Patate (Potato and Cheese Pockets)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g Potatoes boiled in salted water until soft; 1 egg + 1 Egg for the dough, for the breading, beaten; 2 tbsp Parmesan Cheese grated; 3 g Salt to taste; 1 g Pepper to taste; 100 g Provola Cheese or scamorza or dry mozzarella; 100 g Cooked Ham or speck; 60 g Flour to taste, for dredging; 100 g Breadcrumbs to taste; 30 ml Seed Oil for brushing, can also be used as spray oil

55 min

4 servings

🥔

500 g

Potatoes

🥚

1 egg + 1

Egg

🧀

2 tbsp

Parmesan cheese

🧂

3 g

Salt

⚫

1 g

Pepper

🧀

100 g

Provola cheese

🥓

100 g

Cooked ham

🌾

60 g

Flour

🥖

100 g

Breadcrumbs

🫗

30 ml

Seed oil

Place
- Potatoes
- Salt
Place the potatoes in a large pot and cover them with salted water.
Boil
- Potatoes
Boil the potatoes until fork-tender, about 25 to 30 minutes.
Drain
- Potatoes
Drain the potatoes and let them cool until safe to handle.
Peel
- Potatoes
Peel the potatoes and transfer them to a mixing bowl.
Mash
- Potatoes
Mash the potatoes until smooth and free of large lumps.
Add
- Egg
- Grated Parmesan cheese
- Potatoes
Add 1 egg and the grated Parmesan cheese to the mashed potatoes.
Season
- Salt
- Potatoes
Season with salt and black pepper, then mix into a firm, shapeable dough.
Preheat
Preheat the oven to 220°C / 425°F on conventional heat.
Line
- Sunflower oil
Line a baking sheet with parchment paper and lightly oil the paper.
Cut
- Provolone cheese
- Cooked ham
Cut the provolone cheese and cooked ham into small filling portions.
Divide
- Potatoes
Divide the potato dough into 8 equal portions and flatten each portion into a 1 cm thick triangle.
Place
- Provolone cheese
- Cooked ham
- Potatoes
Place cheese and ham in the center of 4 potato triangles.
Cover
- Potatoes
Cover each filled triangle with another potato triangle and firmly seal the edges.
Shake
- All-purpose flour
Coat each fagottino in all-purpose flour, shaking off the excess.
Beat
- Egg
Beat the remaining egg and dip each floured fagottino into it.
Coat
- Breadcrumbs
- Egg
Coat the egg-covered fagottini in breadcrumbs until fully covered.
Arrange
- Sunflower oil
Arrange the breaded fagottini on the prepared baking sheet and brush both sides with sunflower oil.
Bake
Bake for 12 to 13 minutes, then turn the fagottini over.
Bake
Bake for another 8 to 12 minutes until golden and crisp.
Step
Use the oven grill for 2 to 3 minutes for extra crispness, watching closely.
Serve
Rest for 2 minutes and serve the fagottini hot.

Fagottini di Patate (Potato and Cheese Pockets) by @maritoemoglie_incucina

55 min

4 servings

🥔

500 g

Potatoes

🥚

1 egg + 1

Egg

🧀

2 tbsp

Parmesan cheese

🧂

3 g

Salt

⚫

1 g

Pepper

🧀

100 g

Provola cheese

🥓

100 g

Cooked ham

🌾

60 g

Flour

🥖

100 g

Breadcrumbs

🫗

30 ml

Seed oil

Preparation Steps

Step 1/21
Place the potatoes in a large pot and cover them with salted water.
🥔Potatoes
🧂Salt
🍲Large pot
Step 2/21
Boil the potatoes until fork-tender, about 25 to 30 minutes.
🥔Potatoes
🍲Large pot
🍴Fork
Step 3/21
Drain the potatoes and let them cool until safe to handle.
🥔Potatoes
🧺Colander
Step 4/21
Peel the potatoes and transfer them to a mixing bowl.
🥔Potatoes
🔪Vegetable peeler
🥣Mixing bowl
Step 5/21
Mash the potatoes until smooth and free of large lumps.
🥔Potatoes
🥔Potato masher
🥣Mixing bowl
Step 6/21
Add 1 egg and the grated Parmesan cheese to the mashed potatoes.
🥚Egg
🧀Grated Parmesan cheese
🥔Potatoes
🥣Mixing bowl
🥄Tablespoon
Step 7/21
Season with salt and black pepper, then mix into a firm, shapeable dough.
🧂Salt
⚫Black pepper
🥔Potatoes
🥚Egg
🧀Grated Parmesan cheese
🥣Mixing bowl
🍴Fork
Step 8/21
Preheat the oven to 220°C / 425°F on conventional heat.
Step 9/21
Line a baking sheet with parchment paper and lightly oil the paper.
🌻Sunflower oil
🍳Baking sheet
📜Parchment paper
🖌️Pastry brush
Step 10/21
Cut the provolone cheese and cooked ham into small filling portions.
🧀Provolone cheese
🥓Cooked ham
🪵Cutting board
🔪Knife
Step 11/21
Divide the potato dough into 8 equal portions and flatten each portion into a 1 cm thick triangle.
🥔Potatoes
🪵Cutting board
Step 12/21
Place cheese and ham in the center of 4 potato triangles.
🧀Provolone cheese
🥓Cooked ham
🥔Potatoes
🪵Cutting board
Step 13/21
Cover each filled triangle with another potato triangle and firmly seal the edges.
🥔Potatoes
🪵Cutting board
Step 14/21
Coat each fagottino in all-purpose flour, shaking off the excess.
🌾All-purpose flour
🥣Mixing bowl
Step 15/21
Beat the remaining egg and dip each floured fagottino into it.
🥚Egg
🥣Mixing bowl
🍴Fork
Step 16/21
Coat the egg-covered fagottini in breadcrumbs until fully covered.
🥖Breadcrumbs
🥣Mixing bowl
Step 17/21
Arrange the breaded fagottini on the prepared baking sheet and brush both sides with sunflower oil.
🌻Sunflower oil
🍳Baking sheet
🖌️Pastry brush
Step 18/21
Bake for 12 to 13 minutes, then turn the fagottini over.
🍳Baking sheet
🥄Spatula
Step 19/21
Bake for another 8 to 12 minutes until golden and crisp.
🍳Baking sheet
Step 20/21
Use the oven grill for 2 to 3 minutes for extra crispness, watching closely.
🍳Baking sheet
Step 21/21
Rest for 2 minutes and serve the fagottini hot.
🥄Spatula

Composition

Ingredients

Types

Vegetables, Eggs, Seasonings, Meat, Cereals and Grains

Ingredients

Potatoes, Egg, Parmesan cheese, Salt, Pepper, Provola cheese, Cooked ham, Flour, Breadcrumbs, Seed oil

Notes

Potatoes (boiled in salted water until soft), Egg (for the dough, for the breading, beaten), Parmesan cheese (grated), Salt (to taste), Pepper (to taste), Provola cheese (or scamorza or dry mozzarella), Cooked ham (or speck), Flour (to taste, for dredging), Breadcrumbs (to taste), Seed oil (for brushing, can also be used as spray oil)

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

to inform

Calories

510 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 53g, Fat: 23g, Fiber: 5g, Sugar: 3g, Saturated fat: 8g

Nutritional Information

Minerals

Calcium: 310mg, Potassium: 620mg, Sodium: 780mg, Iron: 2.4mg

Vitamins

Vitamin C: 24mg, Vitamin B12: 0.8mcg, Vitamin D: 0.7mcg, Vitamin A: 120mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

21 steps

Equipments

Utensils

Large pot, Colander, Vegetable peeler, Potato masher, Mixing bowl, Fork, Tablespoon, Cutting board, Knife, Baking sheet, Parchment paper, Pastry brush, Spatula

Appliances

Oven

Type

Type Of Dish

Main Course, Snack, Appetizer, Side Dish

Occasions

Dinner, Lunch, Party, Casual gathering, Family meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Soft, Melty

Flavors

Savory, Cheesy, Salty, Rich, Comforting

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the recipe contains cheese, egg, and ham), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in the oven until hot throughout), freezer : 2 months (Freeze in a sealed freezer-safe container,Separate portions with parchment paper,Reheat from frozen in the oven until hot throughout)

500 g

Potatoes

1 egg + 1

Egg

2 tbsp

Parmesan cheese

3 g

Salt

1 g

Pepper

100 g

Provola cheese

100 g

Cooked ham

60 g

Flour

100 g

Breadcrumbs

30 ml

Seed oil

500 g

Potatoes

1 egg + 1

Egg

2 tbsp

Parmesan cheese

3 g

Salt

1 g

Pepper

100 g

Provola cheese

100 g

Cooked ham

60 g

Flour

100 g

Breadcrumbs

30 ml

Seed oil

Preparation Steps

Step 1/21

Step 2/21

Step 3/21

Step 4/21

Step 5/21

Step 6/21

Step 7/21

Step 8/21

Step 9/21

Step 10/21

Step 11/21

Step 12/21

Step 13/21

Step 14/21

Step 15/21

Step 16/21

Step 17/21

Step 18/21

Step 19/21

Step 20/21

Step 21/21

Composition

Preparation

Type

Origin

Various