Serves 8
Directions
- 1To a bowl, add 400g of all-purpose flour.
- 2Add 410g of 0% Greek yogurt to the bowl with the flour.
- 3Mix the flour and Greek yogurt until you get doughy clumps.
- 4Knead the clumps into a big dough ball.
- 5Divide the dough ball into 8 equal balls.
- 6Spray a hot pan with cooking spray.
- 7Add 400g of lean ground beef to the pan.
- 8Let the ground beef get a crispy sear.
- 9Add 1 medium diced onion to the pan with the beef.
- 10Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste to the pan.
- 11Mix the ingredients well in the pan.
- 12Add 100ml of beef stock to the mixture.
- 13Add 80g of light cream cheese to the pan.
- 14Add 1 teaspoon of ketchup and 1 teaspoon of mustard to the pan.
- 15Add 60g of diced pickles to the pan.
- 16Mix all the ingredients until the mixture is nice and creamy.
- 17Roll out one of the dough balls into a flat circle.
- 18Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
- 19Sprinkle 25g of low-fat cheese on top of the cheeseburger beef.
- 20Fold in the sides of the dough just like this to enclose the filling.
- 21Pinch the edges to seal the hot pocket.
- 22Flip the hot pocket over and press down gently to flatten it.
- 23Place the hot pockets into a pan with some cooking spray.
- 24Cover the pan with a lid.
- 25Cook for 3-4 minutes on each side until golden and crispy.
- 26Store the hot pockets wrapped in the freezer.
- 27Reheat the hot pockets when you're ready to eat.
Ingredients
- 400 g all-purpose flour
- 410 g 0% Greek yogurt
- 400 g lean ground beef
- 1 medium diced onion
- 1 tsp smoked paprika
- 1 tsp garlic powder
- taste salt
- taste pepper
- 100 ml beef stock
- 80 g light cream cheese
- 1 tsp ketchup
- 1 tsp mustard
- 60 g diced pickles
- 25 g low fat cheese
Equipment
bowlpancooking spraykniferolling pinlid
Tips
- You can store these hot pockets in the freezer and reheat them whenever you need them.
- Reheat the hot pockets wrapped in the freezer.
- Make sure to get a crispy sear on the ground beef.
- Cook the hot pockets until golden and crispy on each side.
- Press down gently on the hot pockets after sealing to flatten them slightly for even cooking.
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