High Protein Cheesy Potato Pockets
Directions
- 1Start by cooking down the diced onion on medium heat until soft.
- 2Add optional diced chili for heat.
- 3Go in with your lean ground beef.
- 4Let the beef get a crispy sear.
- 5Add the seasonings: garlic powder, smoked paprika, black pepper, mixed herbs, and salt.
- 6Cook through until brown.
- 7Set aside the cooked beef.
- 8Boil the peeled potatoes in salted water for 15 minutes until fork tender.
- 9Drain the water from the potatoes.
- 10Mash the potatoes until nice and smooth.
- 11Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
- 12Mix until a dough forms.
- 13Slice the dough into 8 equal pieces.
- 14Lightly grease your hands with cooking spray.
- 15Flatten a piece of dough into the palm of your hand.
- 16Add 1/8 of your meat filling to the flattened dough.
- 17Add 20g of low-fat cheese on top of the meat filling.
- 18Gently close the dough to form a ball.
- 19Flatten the ball out a little.
- 20Add it to a pan with some cooking spray.
- 21Cover with a lid and cook for 1-2 minutes on each side until golden brown on medium-low heat.
- 22Repeat for all 8 pockets.
Ingredients
- 1 null medium diced white onion
- 10 g diced chilli
- 500 g lean ground beef
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp mixed herbs
- 1 tsp salt
- cooking spray
- 900 g peeled potatoes
- 1 cup plain flour
- 1 egg
- pinch salt
- 20 g low fat grated cheese
Equipment
panknifewooden spoonpotforkmasherbowlfoil
Tips
- To reheat from the fridge, unwrap from the foil and microwave for 1-2 minutes, toast in the pan for a couple minutes to get crispy again.
- To reheat from the freezer, unwrap from the foil, wrap in a damp paper towel and microwave for 2-3 minutes, then remove the towel and pan toast to get crispy.
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