Plum jam pockets

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy
• 1 pinch of salt
• 200 g plum jam
• 175 g butter
• 150 g flour
• 30 g semolina (durum wheat semolina)
• 1 egg(s)
• 6 tbsp breadcrumbs
• 5 tbsp almond flakes
• 1 tbsp powdered sugar
• Water
• Flour for the work surface

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel, wash, and chop the potatoes, then boil in salted water for about 20 minutes. Drain and press through a potato ricer while still hot. Allow to cool. Melt 25g butter and allow to cool slightly. Knead with the flour, semolina, egg, and potatoes until smooth. Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut out circles (about 9cm in diameter). Place 1 teaspoon of plum jam in the center of each circle. Fold over and press the edges together firmly with a fork. Cook the parcels in batches in boiling salted water for 6-8 minutes. Remove and drain well. Heat 150g butter. Toast the breadcrumbs and almonds in it. Mix in the icing sugar. Turn the parcels over. Arrange on plates and dust with icing sugar.