7Add lean ground beef, let it get a crispy sear, then add seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown. Set aside.
8Add lean ground beef, let it get a crispy sear, then add seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown. Set aside.
9Add lean ground beef, let it get a crispy sear, then add seasonings (garlic powder, smoked paprika, salt, black pepper, mixed herbs) and cook through till brown. Set aside.
10Boil potatoes in salted water for 15 minutes until fork tender.
11Boil potatoes in salted water for 15 minutes until fork tender.
12Boil potatoes in salted water for 15 minutes until fork tender.
13Drain the water, then mash the potatoes until nice and smooth.
14Drain the water, then mash the potatoes until nice and smooth.
15Drain the water, then mash the potatoes until nice and smooth.
16Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt. Mix until a dough forms.
17Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt. Mix until a dough forms.
18Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt. Mix until a dough forms.
19Slice the dough into eight equal pieces.
20Slice the dough into eight equal pieces.
21Slice the dough into eight equal pieces.
22Lightly grease your hands and flatten one piece of dough into the palm of your hand.
23Lightly grease your hands and flatten one piece of dough into the palm of your hand.
24Lightly grease your hands and flatten one piece of dough into the palm of your hand.
25Add 1/8 of the meat filling with some low-fat cheese.
26Add 1/8 of the meat filling with some low-fat cheese.
27Add 1/8 of the meat filling with some low-fat cheese.
28Gently close the dough to form a ball.
29Gently close the dough to form a ball.
30Gently close the dough to form a ball.
31Flatten the ball out a little.
32Flatten the ball out a little.
33Flatten the ball out a little.
34Add it to a pan with cooking spray, cover with a lid, and cook for 1 to 2 minutes on each side until golden brown.
35Add it to a pan with cooking spray, cover with a lid, and cook for 1 to 2 minutes on each side until golden brown.
36Add it to a pan with cooking spray, cover with a lid, and cook for 1 to 2 minutes on each side until golden brown.
37Repeat for the remaining seven pockets.
38Repeat for the remaining seven pockets.
39Repeat for the remaining seven pockets.
Ingredients
500 g lean ground beef
500 g lean ground beef
500 g lean ground beef
1 medium diced white onion
1 medium diced white onion
1 medium diced white onion
10 g diced chilli
10 g diced chilli
10 g diced chilli
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp mixed herbs
1 tsp mixed herbs
1 tsp mixed herbs
Cooking spray
Cooking spray
Cooking spray
900 g peeled potatoes
900 g peeled potatoes
900 g peeled potatoes
125 g plain flour
125 g plain flour
125 g plain flour
1 egg
1 egg
1 egg
1 pinch Salt
1 pinch Salt
1 pinch Salt
20 g low-fat grated cheese
20 g low-fat grated cheese
20 g low-fat grated cheese
Equipment
panbowllid
Tips
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 get them crispy again.
To reheat from the freezer, unwrap from the foil, airfry at 220°C for 13-15 minutes to get crispy.