Potato Pockets Filled With Spinach-Chili

• 21 ounces potatoes, starchy
• 1 ounce butter
• 3 egg yolks
• 1 34 ounces cornstarch
• salt, to taste
• nutmeg, to taste
• pepper, to taste
• 12 cup polenta
• 1 lb spinach, fresh
• 5 ounces shallots
• 2 garlic cloves
• 1 chili, red
• 2 12 ounces butter
• 1 ounce pine nuts
• salt, to taste
• nutmeg, to taste
• pepper, to taste

1. Bake potatoes at 320 F about 1 hour.
2. Let cool until just warm, peel and puree.
3. Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
4. Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
5. Cut out as many rounds of 6 inches diameter as possible.
6. Generously sprinkle cookie sheet with polenta.
7. Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet.
8. Refrigerate.
9. For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter.
10. Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
11. Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
12. Put aside remaining spinach filling.
13. With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
14. In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
15. Place remaining spinach on plates.
16. Get pockets out of the boiling water, place on bed of spinach.
17. Pour molten butter over the pockets, if desired.

potatoes, butter, egg yolks, cornstarch, salt, nutmeg, pepper, polenta, spinach, shallots, garlic, chili, butter, nuts, salt, nutmeg, pepper

Taken from www.food.com/recipe/potato-pockets-filled-with-spinach-chili-474011 (may not work)