175 g flour
350 g of boiled potato
2 spoonfuls of butter
50 g of ham foreleg
25 g cooked turnip tops
Sauté filling and allow to cool.
Mix ingredients of dough and make little balls.
Squash little balls and place of little filling in the middle, close the ball and kneed to close it.
Heat a little oil in frying ball and fry little balls.
Serve half-opened and sprinkled with shavings of dehydrated ham.