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