Stuffed Potato Pockets with Creamy Tomatoes

Boil potatoes in salted water, peel, let cool and mash with a fork. Mix with crème fraîche, basil, eggs, salt, pepper and nutmeg and season to taste. Cut puff pastry into rounds, brush with yolk, place some filling in the center and fold into pockets, pressing the edges firmly. Place the pastries on a baking tray with baking paper and brush with yolk. Bake in the oven at 200°C for about 8 minutes. Cut tomatoes into small pieces and put them into a pot with the remaining ingredients. Cook everything slowly until creamy, strain and season to taste. Serve Erdäpfeltascherl with the sauce and garnish with small tomatoes.

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