High Protein Cheesy Beef Potato Pockets

Serves 8
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Directions

  1. 1Dice and cook 1 medium diced onion in a pan with cooking spray.
  2. 2Dice and cook 1 medium diced onion in a pan with cooking spray.
  3. 3Dice and cook 1 medium diced onion in a pan with cooking spray.
  4. 4Add 500g lean ground beef to the pan.
  5. 5Add 500g lean ground beef to the pan.
  6. 6Add 500g lean ground beef to the pan.
  7. 7Season the beef with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp mixed herbs.
  8. 8Season the beef with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp mixed herbs.
  9. 9Season the beef with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp mixed herbs.
  10. 10Cook the beef until browned and set aside.
  11. 11Cook the beef until browned and set aside.
  12. 12Cook the beef until browned and set aside.
  13. 13Boil 900g peeled potatoes in salted water until soft.
  14. 14Boil 900g peeled potatoes in salted water until soft.
  15. 15Boil 900g peeled potatoes in salted water until soft.
  16. 16Mash the boiled potatoes.
  17. 17Mash the boiled potatoes.
  18. 18Mash the boiled potatoes.
  19. 19Transfer the mashed potatoes to a bowl.
  20. 20Transfer the mashed potatoes to a bowl.
  21. 21Transfer the mashed potatoes to a bowl.
  22. 22Add 1 cup plain flour and 1 egg to the mashed potatoes.
  23. 23Add 1 cup plain flour and 1 egg to the mashed potatoes.
  24. 24Add 1 cup plain flour and 1 egg to the mashed potatoes.
  25. 25Mix the ingredients well to form a dough.
  26. 26Mix the ingredients well to form a dough.
  27. 27Mix the ingredients well to form a dough.
  28. 28Divide the potato dough into 8 equal pieces.
  29. 29Divide the potato dough into 8 equal pieces.
  30. 30Divide the potato dough into 8 equal pieces.
  31. 31Grease your hands with cooking spray.
  32. 32Grease your hands with cooking spray.
  33. 33Grease your hands with cooking spray.
  34. 34Take one piece of dough, flatten it, and add a portion of the beef filling and 20g low-fat grated cheese.
  35. 35Take one piece of dough, flatten it, and add a portion of the beef filling and 20g low-fat grated cheese.
  36. 36Take one piece of dough, flatten it, and add a portion of the beef filling and 20g low-fat grated cheese.
  37. 37Close the dough around the filling to form a pocket and flatten it.
  38. 38Close the dough around the filling to form a pocket and flatten it.
  39. 39Close the dough around the filling to form a pocket and flatten it.
  40. 40Cook each pocket in a pan with cooking spray on medium-low heat, covered with a lid for 1-2 minutes on each side until golden brown.
  41. 41Cook each pocket in a pan with cooking spray on medium-low heat, covered with a lid for 1-2 minutes on each side until golden brown.
  42. 42Cook each pocket in a pan with cooking spray on medium-low heat, covered with a lid for 1-2 minutes on each side until golden brown.
  43. 43Serve the high protein cheesy beef potato pockets.
  44. 44Serve the high protein cheesy beef potato pockets.
  45. 45Serve the high protein cheesy beef potato 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 chili
  • 10 g diced chili
  • 10 g diced chili
  • 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
  • 1 cup plain flour
  • 1 cup plain flour
  • 1 cup plain flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese

Equipment

panwooden spoonknifepotato masherbowlsievechopping board

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..