High Protein Cheesy Beef Potato Pockets
Directions
- 1Start by cooking down some onions on medium heat until soft.
- 2Add some optional diced chillies for heat.
- 3Go in with your lean ground beef.
- 4Let it get a crispy sear.
- 5Add the seasonings: 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp mixed herbs, 1 tsp salt.
- 6Cook through till brown and set aside.
- 7Boil your potatoes in some salted water for 15 minutes until fork tender.
- 8Drain the water.
- 9Mash the potatoes up until nice and smooth.
- 10Add the mashed potatoes to a bowl with some plain flour, one egg, and a pinch of salt.
- 11Mix it up until a dough forms.
- 12Slice it up into 8 equal pieces.
- 13Lightly grease your hands and flatten a piece into the palm of your hand.
- 14Add 1/8 of your meat filling.
- 15Add 20g of low-fat cheese.
- 16Gently close it up to form a ball.
- 17Flatten it out a little.
- 18Add it to a pan with some cooking spray, cover with a lid, and cook for 1-2 minutes on each side until golden brown.
- 19Repeat for all 8 pockets.
Ingredients
- 1 medium diced white onion
- 10 g diced chilli (optional)
- 500 g lean ground beef (5% fat or less)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp mixed herbs
- 1 tsp salt
- 900 g peeled potatoes
- 1 cup plain flour
- 1 egg
- 20 g low fat grated cheese
- cooking spray
Equipment
panknifewooden spoonpotpotato masherbowllid
Tips
- To reheat from the fridge, unwrap from the foil and microwave for 1-2 minutes, then 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.
- When mixing the potato pocket dough, it may be a little sticky, lightly grease your hands to help with handling.
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