Gluten-free Potato Pockets


For the dough:
3 large potatoes (approx. 700 g)
3 tablespoons of gluten-free corn starch,
15 g. psyllium powder,
1 tablespoon olive oil,
2 teaspoons of himalayan salt

1 tablespoon olive oil,
1 medium red onion,
1 medium carrot,
3 cloves of garlic,
2 tablespoons capers,
2 sprigs of fresh rosemary,
2 medium tomatoes


  1. Boil the potatoes until soft, then cut into small pieces and transfer to the food processor. Add cornstarch, salt, psyllium powder and olive oil and mix well at high speed. Remove the dough from the food processor and divide it into small balls and set aside.
  2. Cut the onions, carrots and garlic and transfer into the pan. Saute with a tablespoon of olive oil. When softened, add the tomatoes cut into cubes and cook a little more. Add the latest capers and freshly chopped rosemary and stir, remove from heat.
  3. Roll small balls using a rolling pin. And place a tablespoon filling. Close the ends and make a moon shape. Repeat the process for the rest of the dough.
  4. Fry each side in a pan with a little olive oil. Serve with BBQ if desired.

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