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.