Star Pockets with Potato, Ricotta and Broccoli
An original kid-friendly recipe: small star-shaped baked pockets filled with creamy mashed potato, mild ricotta, and finely chopped broccoli. Soft inside, lightly golden outside, and easy to eat by hand.
Ingredients
- 300 g potato (pelada and diced small)
- 120 g broccoli (solo floretes, chopped muy finos)
- 100 g ricotta cheese (whole or parcialmente descremado)
- 60 g shredded mozzarella cheese (for the relleno and acabado)
- 1 unit egg (beaten)
- 140 g all-purpose flour (more extra for espolvorear)
- 4 g baking powder
- 80 g plain yogurt (without sugar)
- 15 ml olive oil (more a poco for engrasar)
- 10 g butter
- 3 g salt (divided)
- 1 g garlic powder
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray with a little olive oil.
- 2
Place the potato in a pot with enough water and a pinch of the salt. Cook for 10 to 12 minutes, until very tender. Drain well.
- 3
Meanwhile, steam or boil the broccoli for 3 minutes, until tender but still bright green. Drain very well and chop even more finely if needed.
- 4
Transfer the hot potato to a bowl and mash it with the butter until you have a thick mash. Let it cool for 5 minutes.
- 5
Add the chopped broccoli, ricotta, 30 g of the mozzarella, garlic powder, and half of the remaining salt to the mash. Mix until you have a creamy filling that can be spooned easily.
- 6
In another bowl, mix the all-purpose flour with the baking powder and the rest of the salt. Add the plain yogurt, beaten egg, and olive oil. Mix until a soft dough forms. If it feels too sticky, add a little more flour; if too dry, moisten your hands with a few drops of water.
- 7
Lightly flour a work surface and roll the dough to about 3 mm thick. Cut 16 matching stars with a cutter.
- 8
Place 8 stars on the tray. Spoon the potato, ricotta, and broccoli filling into the center of each one. Sprinkle the remaining mozzarella on top.
- 9
Cover each one with another dough star and press the edges well with your fingers or a small fork to seal.
- 10
Bake for 13 to 15 minutes at 200 °C / 400 °F, until the pockets are cooked through and lightly golden at the tips.
- 11
Let them rest for 5 minutes before serving so the filling can set slightly and be easier for children to eat.
Chef tips
For a softer texture, chop the broccoli very finely. If you want a shinier finish, brush the tops with a little beaten egg before baking.
Substitutions
You can replace the ricotta with well-drained cottage cheese and the mozzarella with any mild shredded melting cheese. The broccoli can be swapped for cooked, finely chopped cauliflower, though the flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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