High Protein Cheesy Beef Stuffed Potato Pockets

Serves 8
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Directions

  1. 1Cook down some onions on medium heat until soft.
  2. 2Cook down some onions on medium heat until soft.
  3. 3Cook down some onions on medium heat until soft.
  4. 4Add some optional diced chilies for the heat.
  5. 5Add some optional diced chilies for the heat.
  6. 6Add some optional diced chilies for the heat.
  7. 7Add your lean ground beef.
  8. 8Add your lean ground beef.
  9. 9Add your lean ground beef.
  10. 10Let the beef get a crispy sear.
  11. 11Let the beef get a crispy sear.
  12. 12Let the beef get a crispy sear.
  13. 13Add the seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown.
  14. 14Add the seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown.
  15. 15Add the seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown.
  16. 16Set the meat filling aside.
  17. 17Set the meat filling aside.
  18. 18Set the meat filling aside.
  19. 19Boil your peeled potatoes in some salted water for 15 minutes until fork tender.
  20. 20Boil your peeled potatoes in some salted water for 15 minutes until fork tender.
  21. 21Boil your peeled potatoes in some salted water for 15 minutes until fork tender.
  22. 22Drain the water from the potatoes.
  23. 23Drain the water from the potatoes.
  24. 24Drain the water from the potatoes.
  25. 25Mash the potatoes up till nice and smooth.
  26. 26Mash the potatoes up till nice and smooth.
  27. 27Mash the potatoes up till nice and smooth.
  28. 28Add the mashed potatoes to a bowl with some plain flour, one egg, and a pinch of salt.
  29. 29Add the mashed potatoes to a bowl with some plain flour, one egg, and a pinch of salt.
  30. 30Add the mashed potatoes to a bowl with some plain flour, one egg, and a pinch of salt.
  31. 31Mix that up till a dough forms.
  32. 32Mix that up till a dough forms.
  33. 33Mix that up till a dough forms.
  34. 34Slice the dough up into eight equal pieces.
  35. 35Slice the dough up into eight equal pieces.
  36. 36Slice the dough up into eight equal pieces.
  37. 37Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  38. 38Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  39. 39Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  40. 40Add 1/8 of your meat filling with some low-fat cheese.
  41. 41Add 1/8 of your meat filling with some low-fat cheese.
  42. 42Add 1/8 of your meat filling with some low-fat cheese.
  43. 43Gently close it up to form a ball.
  44. 44Gently close it up to form a ball.
  45. 45Gently close it up to form a ball.
  46. 46Flatten out the ball a little.
  47. 47Flatten out the ball a little.
  48. 48Flatten out the ball a little.
  49. 49Add it to a pan with some cooking spray, cover with a lid and cook for one to two minutes on each side till golden brown.
  50. 50Add it to a pan with some cooking spray, cover with a lid and cook for one to two minutes on each side till golden brown.
  51. 51Add it to a pan with some cooking spray, cover with a lid and cook for one to two minutes on each side till golden brown.
  52. 52Repeat for eight pockets.
  53. 53Repeat for eight pockets.
  54. 54Repeat for eight pockets.

Ingredients

  • 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 medium diced white onion
  • 1 medium diced white onion
  • 1 medium diced white onion
  • 10 g diced chilli
  • 10 g diced chilli
  • 10 g diced chilli
  • 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 plain flour
  • 125 g plain flour
  • 125 g plain flour
  • 1 egg
  • 1 egg
  • 1 egg
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese

Equipment

panlidbowl

Tips

  • Substitute diced chilies with 1/2 tsp cayenne for heat.
  • Let the potatoes fully cool before making the dough.
  • Lightly grease your hands to help with handling the dough.
  • To reheat from the fridge, unwrap from the foil and airfry for 8-10 minutes at 220°C.
  • To reheat from the freezer, unwrap from the foil and airfry at 220°C for 13-15 minutes.