Potato samosas with stinging nettle filling from the Berggasthaus Stallwies

Peel, steam and strain the potatoes. Once cooled, knead with the other ingredients, let sit. Then roll out thinly, cut out, fill with sea-soned filling and fold into crescents. Boil briefly in salted water. Serve with grana cheese and melted butter.
- 1 kg floury potatoes
- 240 - 250 g flour
- 4 egg yolks
- salt
- nutmeg
- freshly harvested, finely chopped and blanched stinging nettle leaves, onion
- mix and season curd cheese according your own taste preferences
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