High Protein Cheesy Beef Potato Pockets

Serves 8
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Directions

  1. 1Cook some diced white onion over medium heat until it's soft.
  2. 2Cook some diced white onion over medium heat until it's soft.
  3. 3Cook some diced white onion over medium heat until it's soft.
  4. 4Add some optional diced chili peppers to the pan.
  5. 5Add some optional diced chili peppers to the pan.
  6. 6Add some optional diced chili peppers to the pan.
  7. 7Add the lean ground beef, let it get crispy, sear, add spices, and cook until browned, then set it aside.
  8. 8Add the lean ground beef, let it get crispy, sear, add spices, and cook until browned, then set it aside.
  9. 9Add the lean ground beef, let it get crispy, sear, add spices, and cook until browned, then set it aside.
  10. 10Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
  11. 11Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
  12. 12Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
  13. 13Drain the water from the potatoes.
  14. 14Drain the water from the potatoes.
  15. 15Drain the water from the potatoes.
  16. 16Mash the potatoes until nice and smooth.
  17. 17Mash the potatoes until nice and smooth.
  18. 18Mash the potatoes until nice and smooth.
  19. 19Add the mashed potatoes to a bowl with flour, one egg, and a pinch of salt.
  20. 20Add the mashed potatoes to a bowl with flour, one egg, and a pinch of salt.
  21. 21Add the mashed potatoes to a bowl with flour, one egg, and a pinch of salt.
  22. 22Mix until a dough forms.
  23. 23Mix until a dough forms.
  24. 24Mix until a dough forms.
  25. 25Divide the dough into 8 equal pieces.
  26. 26Divide the dough into 8 equal pieces.
  27. 27Divide the dough into 8 equal pieces.
  28. 28Lightly grease your hands and flatten one piece of dough into the palm of your hand.
  29. 29Lightly grease your hands and flatten one piece of dough into the palm of your hand.
  30. 30Lightly grease your hands and flatten one piece of dough into the palm of your hand.
  31. 31Add 1/8 of the meat filling and low-fat grated cheese.
  32. 32Add 1/8 of the meat filling and low-fat grated cheese.
  33. 33Add 1/8 of the meat filling and low-fat grated cheese.
  34. 34Gently close the dough to form a ball.
  35. 35Gently close the dough to form a ball.
  36. 36Gently close the dough to form a ball.
  37. 37Slightly flatten the ball.
  38. 38Slightly flatten the ball.
  39. 39Slightly flatten the ball.
  40. 40Add the pocket to a pan with cooking spray over medium-low heat.
  41. 41Add the pocket to a pan with cooking spray over medium-low heat.
  42. 42Add the pocket to a pan with cooking spray over medium-low heat.
  43. 43Cover with a lid and cook for 1 to 2 minutes on each side until golden.
  44. 44Cover with a lid and cook for 1 to 2 minutes on each side until golden.
  45. 45Cover with a lid and cook for 1 to 2 minutes on each side until golden.
  46. 46Repeat for all 8 pockets.
  47. 47Repeat for all 8 pockets.
  48. 48Repeat for all 8 pockets.

Ingredients

  • 1 medium diced white onion
  • 1 medium diced white onion
  • 1 medium diced white onion
  • 10 g diced chili
  • 10 g diced chili
  • 10 g diced chili
  • 500 g lean ground beef (5% fat or less)
  • 500 g lean ground beef (5% fat or less)
  • 500 g lean ground beef (5% fat or less)
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • Cooking spray
  • Cooking spray
  • Cooking spray
  • 900 g peeled potatoes
  • 900 g peeled potatoes
  • 900 g peeled potatoes
  • 125 g flour
  • 125 g flour
  • 125 g flour
  • 1 egg
  • 1 egg
  • 1 egg
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese

Equipment

panlidbowl

Tips

  • Lightly grease your hands to help with handling the potato pocket dough if it's sticky.
  • Once cooled, wrap the pockets in foil and store in the fridge or freezer.
  • To reheat from the fridge, unwrap and microwave for 1-2 minutes, then pan toast for a couple of minutes to get crispy.
  • To reheat from the freezer, unwrap, wrap in a damp paper towel, microwave for 2-3 minutes, then remove towel and pan toast to get crispy.
High Protein Cheesy Beef Potato Pockets | Clip Recipe