High Protein Cheesy Beef Potato Pockets

Serves 8
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Directions

  1. 1Cook down some onions on medium heat until soft.
  2. 2Add some optional diced chilies for the heat.
  3. 3Add your lean ground beef, let it get a crispy sear.
  4. 4Add these seasonings and cook through till brown.
  5. 5Set aside the beef mixture.
  6. 6Boil your potatoes in some salted water for 15 minutes until fork tender.
  7. 7Drain the water.
  8. 8Mash the potatoes up till nice and smooth.
  9. 9Add mashed potatoes to a bowl with some plain flour, one egg and a pinch of salt.
  10. 10Mix that up till a dough forms.
  11. 11Slice the dough into eight equal pieces.
  12. 12Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  13. 13Add 1/8 of your meat filling with some low fat cheese.
  14. 14Gently close it up to form a ball.
  15. 15Flatten out the ball a little.
  16. 16Add it to a pan with some cooking spray.
  17. 17Cover with a lid and cook for 1 to 2 minutes on each side till golden brown.
  18. 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

panlidairfryerbowl

Tips

  • let the potatoes fully cool before making the dough
  • lightly grease your hands to help with handling
  • To reheat from the fridge, unwrap from the foil and airfry for for 8-10 minutes at 220°C to get them crispy again.
  • to reheat from the freezer unwrap from the foil, airfry at 220 for 13-15 minutes to get crispy.