High Protein Cheesy Beef Stuffed Potato Pockets
Serves 8
Directions
- 1Cook down some onions on medium heat until soft.
- 2Add some optional diced chilies for the heat.
- 3Add your lean ground beef.
- 4Let the beef get a crispy sear.
- 5Add the seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown.
- 6Set the meat filling aside.
- 7Boil your peeled potatoes in some salted water for 15 minutes until fork tender.
- 8Drain the water from the potatoes.
- 9Mash the potatoes up till nice and smooth.
- 10Add the mashed potatoes to a bowl with some plain flour, one egg, and a pinch of salt.
- 11Mix that up till a dough forms.
- 12Slice the dough up into eight equal pieces.
- 13Lightly grease your hands and flatten a piece of dough into the palm of your hand.
- 14Add 1/8 of your meat filling with some low-fat cheese.
- 15Gently close it up to form a ball.
- 16Flatten out the ball a little.
- 17Add 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.
- 18Repeat for eight pockets.
Ingredients
- 500 g lean ground beef (5% fat or less)
- 1 medium diced white onion
- 10 g diced chilli
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mixed herbs
- Cooking spray
- 900 g peeled potatoes
- 125 g plain flour
- 1 egg
- Salt to taste
- 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.
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