May 12
Potato Goat Cheese Pockets

Creamy and tangy with explosive flavor . . . yep, I’m a total goat cheese addict.  Before living in Paris, I liked goat cheese, but had only ever tasted the Norwegian brown goat cheese.  I had no idea how incredible goat cheese could be.  When the traditional cheese plate was brought out at the end of dinner during my first night with my host family in Paris, there was a white log that looked kind of like Camembert, but in a log shape.  My host mom explained that it was “chèvre” (goat cheese).  I eagerly took a slice, spreading it on a thin piece of crusty baguette, curious to experience this goat cheese that looked so unlike the goat cheese I had experienced in the past.  I took a bite, and then I think I momentarily lost touch with reality and my host mom mistook the look of surprised joy on my face for one of dislike, because she said, “Ne vous inquiétez pas si vous ne l’aimez pas!” (Don’t worry if you don’t like it!)  I quickly responded that I loved it, and quickly finished my slice of baguette to reassure her. She would soon learn that she would never have to worry about something like that happening, since I’m the unpickiest eater in the universe!

Since that moment I have made it one of my many missions in life to leave no goat cheese untasted.  And the number of varieties is surprising!  So a while ago, when I was asked if I would be interested in trying a variety of cheese from Cypress Grove Chevre (an award winning cheese manufacturer in Arcata, California, that specializes in goat cheese) and developing a recipe with one of them, I didn’t hesitate to say yes.  This is what appeared on my doorstep:

Cypress Grove Chevre Cheeses

The problem that followed was that each of the cheeses was mind-blowing.  I realized that I didn’t want to make anything with any of them.  I just wanted to eat the cheeses plain, or smeared on crackers or baguette slices.

Cypress Grove Chevre Humboldt Fog

But “Smear 1 tablespoon of goat cheese on 1 slice of crusty baguette and eat” does not a recipe make.  So I put my thinking cap on.  At first I planned on making chocolate goat cheese truffles, but then I happened to see that Cypress Grove has a recipe on their site that was almost identical to the recipe I was planning in my head, so I turned back to the drawing board.

Cypress Grove Truffle Tremor

While eating a slice of Truffle Tremor with my fingers and flipping through an issue of Bon Appetit, a recipe for ravioli caught my eye, and I knew what I was going to make.  The result?

Potato Goat Cheese Pockets ready to eat

Potato Goat Cheese Pockets—pockets made from wonton wrappers stuffed with a potato, onion, cilantro, and creamy goat cheese mixture, brushed with egg wash, and then baked until golden brown.

Making potato goat cheese pockets

I used Cypress Grove’s Purple Haze, a disc of fresh soft goat cheese with a bit of lavender and fennel pollen mixed in.  The flavor from the lavender and fennel pollen was very subtle in the finished dish and lent a wonderful sweet afternote.  Any of Cypress Grove’s Fresh chevre choices would be equally delicious.

Cypress Grove Chevre Purple Haze

I served the pockets with some apricot preserves.  The sweet tang of the preserves was the perfect compliment to the starchy potato, creamy tang and sweetness of the goat cheese.  You could also deep fry these (like Indian samosas), but I baked them in an effort to keep them a bit lighter.  If you choose to deep fry them, just skip brushing them with the egg wash at the end!

Potato Goat Cheese Pockets with Apricot Preserves

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Potato Goat Cheese Pockets

Makes 14 pockets

Recipe Notes: The jalapeno in this recipe is for added flavor, texture, and color, but not for heat, which is why the recipe calls for removing the membranes and seeds.  The heat would overwhelm the subtle flavors in the pockets.

2 tablespoons vegetable oil
1 medium onion, chopped
1 jalapeno, membranes and seeds removed, finely chopped
1 teaspoon kosher salt
10 ounces Yukon Gold potatoes, roughly mashed (about 1 1/2 cups)
4 ounces creamy goat cheese
1/2 cup lightly packed cilantro leaves, chopped
28 wonton wrappers
1 egg, beaten with 1 teaspoon of water

Apricot preserves, for dipping

1. Heat the oil in a saucepan over medium heat. Add the onion and jalapeno and fry, stirring occasionally, until the onions are golden brown (6 to 8 minutes). Add the salt and continue cooking and stirring for 1 minute.

2. Remove the saucepan from the heat, then stir in the mashed potatoes, goat cheese, and cilantro. Mix well.

3. Preheat the oven to 350 degrees Fahrenheit.

4. Lay a wonton wrapper on a clean dry surface. Spoon 2 tablespoons of the potato filling onto the middle of the wrapper. Lightly press the filling down evenly over the wrapper, leaving the outer 1/2-inch of the wrapper clean. Brush the edges of the wrapper with the egg wash. Place a second wonton wrapper over the filling and firmly press the edges together. Fold the corners of the wrapper over, pressing down firmly to seal. Then fold the edges over until the pocket is completely sealed. Use a thin spatula to transfer the pocket to a baking sheet lined with parchment paper (or a silicone baking mat). Repeat with the rest of the filling and wonton wrappers.

5. Brush the outside of each pocket with the egg wash. Using a toothpick, gently poke 3 holes in the top of each pocket (to prevent them from bursting).  Bake for 20 minutes until the pockets have a turned a light golden brown. Remove from the oven and let cool slightly. Serve warm with apricot preserves.


*Disclosure: I was sent a sampling of Cypress Grove cheeses (pictured above) to try, but my thoughts and opinions are my own.

{ 41 comments… read them below or add one }

knitstamatic May 12, 2011 at 12:24 pm

Oh how I love goat cheese! Your pockets look light and delicious, just wonderful.


Heather (Heather's Dish) May 12, 2011 at 12:47 pm

Oh my word, I need these in my life! You had me at goat cheese, and the potato just makes it that much better!


Betsy May 12, 2011 at 12:49 pm

THIS is why you were my hero the other day! Two of my fave things: potatoes and goat cheese. Already on my “to make” list! Thanks!


Fuji Mama (Rachael) May 13, 2011 at 2:14 pm

@Betsy, LOL, thanks Betsy!


Lyndsey May 12, 2011 at 1:18 pm

Oh my these look so good. I have a log of goat cheese just waiting to be used. I am a cheese lover and it hard to believe that there are some who don’t like goat cheese…or cheese in general. How nice that you are the unpickiest eater in the universe. I think that would be a deal beraker for me…if my husband was picky and even some friends :D


Fuji Mama (Rachael) May 13, 2011 at 2:14 pm

@Lyndsey, I know right? How can you NOT like goat cheese? Heaven!


Katrina May 12, 2011 at 1:54 pm

These look fabulous! Great recipe.


[email protected] May 12, 2011 at 3:51 pm

These look so good! I am jealous of your goat cheese treasure chest. I think I’ve hard the Purple Haze before, and you’re right they are just so good you just want to eat them plain! This looks amazing too, I know I would love it!


Fuji Nana May 12, 2011 at 7:32 pm

Wow, these look delish. Two of my favorite things–potatoes and goat cheese. To top it all off, they don’t look impossible to make. I may just have to hit the grocery store tomorrow.


Fuji Mama (Rachael) May 13, 2011 at 2:15 pm

@Fuji Nana, :) You’re welcome! :)


Jayne May 12, 2011 at 7:40 pm

I’ve never tried goat’s cheese before. Sooo expensive here even to get a simple block of mozzarella. But if I find some, I’d splurge a bit and taste test goat cheese.


Fuji Mama (Rachael) May 13, 2011 at 2:16 pm

@Jayne, If you do get some, then spread it on some crusty bread . . . fingers crossed that you do find some and that you like it! :)


Barbara | VinoLuciStyle May 12, 2011 at 7:43 pm

I had my own issues with goat cheese too…but they’ve long been over and that fact that Costco sells it mean I always have a log of it in the fridge. Tomorrow trying a goat cheese and apple quiche but tonight…wishing I had some of these babies. My grilled cheese sandwich now seems even more lame!


HeatherChristo May 13, 2011 at 8:02 am

@Barbara | VinoLuciStyle, lol! ditto on the Costco goat cheese log!


Fuji Mama (Rachael) May 13, 2011 at 2:17 pm

@Barbara | VinoLuciStyle, Mmmmm, goat cheese and apple quiche? Not THAT sounds divine!!


Mindy May 13, 2011 at 6:59 am

These sound so yummy! I love goat cheese and was so pleased to see this post!!


HeatherChristo May 13, 2011 at 8:01 am

truffle tremor and humboldt fog are two of my favorites. My husband and I eat them ALL the time ( which may explain why I am lacing up my running shoes as I write this!) This recipe looks delicious- it will be a new way to use these great cheeses!


Fuji Mama (Rachael) May 13, 2011 at 2:18 pm

@HeatherChristo, You have great taste. :)


Ridwan January 25, 2013 at 3:57 am

Just a super class at 5:30AM. You guys have been so dedicated and rellay have been making such progress. What’s so cool, too, is how supportive everyone is of each other as we have these break throughs. Rock on CrossFit Franklin. I’ll be sure to tell 6PM all about it to raise the ante! (-:


Darla @ Bakingdom May 13, 2011 at 8:28 am

These look and sound delicious! Our boy is sort of weirdly obsessed with eating “pocket” foods…anything that’s a kind of pastry or pasta with a filling. I’ll definitely be giving these a try!


Fuji Mama (Rachael) May 13, 2011 at 2:18 pm

@Darla @ Bakingdom, I think that “pocket” foods and anything served on a stick seems to go over well with kids! What is it about that?


Eileen May 13, 2011 at 9:18 am

Okie, dokie – this one is a keeper. I love how pretty they look and I’m confident they’ll taste pretty good too! Thanks for the inspiration to go buy some goat cheese.


Fuji Mama (Rachael) May 13, 2011 at 2:19 pm

@Eileen, Aaaaw, thanks Eileen! Can’t wait to hear if you make them!


LiztheChef May 13, 2011 at 11:09 am

Lucky you and what an original recipe for goat cheese!


Courtney May 13, 2011 at 4:27 pm

I’m a dedicated lover of cheese.. borderline obsession. This recipe may up the love of cheese!


[email protected] May 14, 2011 at 8:45 am

Your pictures of all that cheese are making it difficult for me to concentrate…drool! As always, great recipe and pics. You are so inspiring!


Fuji Mama (Rachael) May 16, 2011 at 2:19 pm

@[email protected], I totally understand. Just thinking about the cheeses makes it difficult for me to concentrate . . .


[email protected] May 14, 2011 at 11:57 am

My husband and children not being fans of Fromage de Chevre frais, whenever I have some, I bake it in a quiche or in pockets (but with pastry dough or filo) with veggies. It’s always a hit… I’ll keep in mind your wonton version!


Fuji Mama (Rachael) May 16, 2011 at 2:20 pm

@[email protected], Lucky you . . . you get to keep all the fromage de chevre frais to yourself . . . I wish I had that blessing! :)


Gisele aka LA2LAChef May 15, 2011 at 6:32 pm

I had my first taste of chevre (a Montrachet) in an omelette which the chef at a little Provençal restaurant I worked at in New York when I was in my twenties, and it was love at first bite. I’m with you. Just don’t get why people so often react badly to it.


Fuji Mama (Rachael) May 16, 2011 at 2:21 pm

@Gisele aka LA2LAChef, I LOVE chevre combined with eggs . . . something about the creamy tang that just tastes so darn good in an omelette!!


Kim May 15, 2011 at 9:55 pm

Humboldt Fog and I go way back. :) But really, I’d take ANY of these cheeses. So generous of these folks to drop off a basket at your doorstep!!!

Your pockets look FANTASTIC.



Fuji Mama (Rachael) May 16, 2011 at 2:22 pm

@Kim, LOL, that sounds like a very close relationship! :)


Pretty. Good. Food. May 19, 2011 at 10:11 pm

Oh my gosh, this looks fantastic. Now I’m super hungry!!!!


Fuji Mama (Rachael) May 20, 2011 at 2:22 pm
gloria May 22, 2011 at 7:58 am

I love these Fuji Mom you are a master! gloria


Jun May 23, 2011 at 9:03 pm

I love potatoes, but never tried it this way before. I’m really curious!


Andrea May 25, 2011 at 10:40 am

These look sooo good!


Rachel May 28, 2011 at 5:36 pm

I stumbled across your website yesterday and made these today. They were amazing! I was a bit wary of the apricot preserves since I typically don’t like apricots. But this actually made the dish for me. Thanks for sharing!


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Sarah January 11, 2015 at 7:03 pm

Thanks for posting this recipe! I just made these tonight and they are very tasty! I added green onions instead of jalepeno.


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