High Protein Cheesy Beef Potato Pockets

Name: High Protein Cheesy Beef Potato Pockets
Yield: 8 servings
Ingredients: 500 g lean ground beef; 1 medium diced white onion; 10 g diced chili; 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; 1 cup plain flour; 1 egg; 20 g low fat grated cheese

Serves 8

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High Protein Cheesy Beef Potato Pockets

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Serves 8

Directions

1Dice and cook 1 medium diced onion in a pan with cooking spray.
2Add 500g lean ground beef to the pan.
3Season the beef with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp mixed herbs.
4Cook the beef until browned and set aside.
5Boil 900g peeled potatoes in salted water until soft.
6Mash the boiled potatoes.
7Transfer the mashed potatoes to a bowl.
8Add 1 cup plain flour and 1 egg to the mashed potatoes.
9Mix the ingredients well to form a dough.
10Divide the potato dough into 8 equal pieces.
11Grease your hands with cooking spray.
12Take one piece of dough, flatten it, and add a portion of the beef filling and 20g low-fat grated cheese.
13Close the dough around the filling to form a pocket and flatten it.
14Cook 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.
15Serve the high protein cheesy beef potato pockets.

Ingredients

500 g lean ground beef
1 medium diced white onion
10 g diced chili
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
1 cup plain flour
1 egg
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..

High Protein Cheesy Beef Potato Pockets

Serves 8

instagram.com

High Protein Cheesy Beef Potato Pockets

instagram.com

Serves 8

Directions

1Dice and cook 1 medium diced onion in a pan with cooking spray.
2Add 500g lean ground beef to the pan.
3Season the beef with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp mixed herbs.
4Cook the beef until browned and set aside.
5Boil 900g peeled potatoes in salted water until soft.
6Mash the boiled potatoes.
7Transfer the mashed potatoes to a bowl.
8Add 1 cup plain flour and 1 egg to the mashed potatoes.
9Mix the ingredients well to form a dough.
10Divide the potato dough into 8 equal pieces.
11Grease your hands with cooking spray.
12Take one piece of dough, flatten it, and add a portion of the beef filling and 20g low-fat grated cheese.
13Close the dough around the filling to form a pocket and flatten it.
14Cook 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.
15Serve the high protein cheesy beef potato pockets.

Ingredients

500 g lean ground beef
1 medium diced white onion
10 g diced chili
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
1 cup plain flour
1 egg
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..