Ingredients

• 550 g potatoes ((1¼ lb / about 1 lb peeled))
• 1 large egg
• 5 g salt ((¾ tsp))
• 8 g fresh chives (finely chopped (about 3 tbsp))
• 50 g shredded mozzarella ((scant ½ cup))
• 300 g all-purpose flour ((2½ cups) )
• 25 ml olive oil ((1½ tbsp))
• 50 g red bell pepper (diced (⅓ cup))
• 50 g green bell pepper (diced (⅓ cup))
• 75 g red onion (finely chopped (1 small onion / ½ cup))
• 200 g tuna in (sunflower) oil (drained (7 oz / about 2 cans))
• 75 g sliced green olives ((½ cup))
• 75 ml ketchup ((⅓ cup))
• 100 g shredded cheese ((1 cup))
• 2 g cayenne pepper ((¾ tsp))
• 0.5 g Italian seasoning ((½ tsp))
• cheese slices of your choice
• oil, for frying

Instructions

1. Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well

2. Mash the potatoes right away until smooth. Let cool briefly.

3. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth.

4. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined.

5. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball.

6. Roll each ball into a round, flat circle.

7. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal.

8. Place the filled pockets on a sheet of parchment paper.

9. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through.