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In the world of culinary delights, few things tantalize the taste buds quite like a perfectly crafted pocket filled with savory goodness. Enter the Pesto Pea Potato Pockets—a delightful fusion of flavors that combines the creaminess of potatoes with the vibrant freshness of peas and the aromatic richness of basil pesto. This unique dish is not just a treat for the palate; it also serves as a versatile option for families and food enthusiasts alike, making it a great snack or a satisfying main course.

Pesto Pea Potato Pockets

Discover the delicious world of Pesto Pea Potato Pockets, a savory snack that combines creamy mashed potatoes with fresh peas and fragrant basil pesto. Perfect for gatherings or a cozy dinner, these pockets are versatile and easy to make. Enjoy the delightful burst of flavors and the satisfying texture, all while using wholesome ingredients. Follow this straightforward recipe to create a dish that will impress your family and friends, making every meal special!
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Ingredients
  

1 cup fresh or frozen peas

2 medium-sized potatoes, peeled and diced

1 cup homemade or store-bought basil pesto

1 cup all-purpose flour (plus more for dusting)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 egg (for egg wash, optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Potatoes:

    - In a pot, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly.

      Mash the Potatoes:

        - In a mixing bowl, mash the cooked potatoes until smooth. Stir in the peas and half of the pesto until well combined. Season with salt and pepper to taste. Set aside.

          Make the Dough:

            - In another bowl, mix the flour and salt. Create a well in the center and add the olive oil. Gradually incorporate enough water (about 1/4 cup) to form a soft dough. Knead on a floured surface for about 5 minutes until smooth. Cover with a cloth and let it rest for 15 minutes.

              Shape the Pockets:

                - Once the dough has rested, divide it into equal pieces (about 8-10 pieces). Roll each piece into a circle about ¼ inch thick on a floured surface. Place a spoonful of the potato and pea mixture in the center of each circle. Fold the dough over to encase the filling, then pinch the edges to seal tightly. You can use a fork to crimp the edges for added security and decoration.

                  Prepare for Baking:

                    - Preheat your oven to 375°F (190°C). If using, beat the egg in a small bowl and brush the tops of the pockets with the egg wash for a golden finish.

                      Bake the Pockets:

                        - Arrange the pockets on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

                          Serve:

                            - Allow the pockets to cool slightly before serving. Drizzle with remaining pesto and garnish with fresh basil leaves, if desired.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings