Potato and Onion Pockets
Discover comfort food at its finest with these golden-brown Potato and Onion Pockets, a delicious handheld treat perfect for any occasion. Featuring a buttery, flaky homemade pastry filled with a savory mix of tender potatoes, caramelized onions, minced garlic, and fresh parsley, these pockets pack a burst of flavor in every bite. Enhanced with a hint of paprika and black pepper for subtle warmth, the filling is encased in a crust that's crimped to perfection and brushed with an egg wash for that irresistible oven-fresh shine. Ideal as a snack, appetizer, or side dish, these versatile pockets can be served warm or at room temperature, making them a crowd-pleasing addition to your menu. Easy to prepare and even more satisfying to enjoy, Potato and Onion Pockets are your go-to recipe for rustic, homemade comfort food.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 cups Flour
- 0.5 cup Unsalted butter (for dough)
- 0.5 cup Water (cold)
- 1 Egg (for egg wash)
- 1 tablespoon Milk
Instructions
Peel and dice the potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook until just tender (about 10 minutes). Drain and set aside.
While the potatoes cook, finely dice the onion. Mince the garlic cloves and chop the fresh parsley.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the onions and cook until translucent and golden brown (about 8-10 minutes).
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove the mixture from the heat.
In a large bowl, combine the cooked potatoes, sautéed onions and garlic, fresh parsley, salt, black pepper, and paprika. Mix gently until combined. Set the filling aside to cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
To make the dough, add 2 cups of flour and 0.5 cup of unsalted butter (cold and cubed) to a food processor or mixing bowl. Use a pastry blender or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Knead lightly, then wrap in plastic wrap and refrigerate for 15 minutes.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut the dough into 4-inch squares or circles using a cutter or knife.
Place a spoonful of the potato and onion filling in the center of each dough piece. Fold the dough over to form a pocket and press the edges together to seal. Use a fork to crimp the edges.
In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Brush the tops of the pockets with the egg wash.
Place the sealed pockets on the prepared baking sheet. Bake for 20-25 minutes, or until the pockets are golden brown and crisp.
Allow to cool slightly before serving. Enjoy your potato and onion pockets warm or at room temperature!
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 15.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3939 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
