High Protein Cheesy Beef Stuffed Potato Pockets

15 mins
Serves 8
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Directions

  1. 1Cook down one medium diced onion on medium heat until soft.
  2. 2Cook down one medium diced onion on medium heat until soft.
  3. 3Cook down one medium diced onion on medium heat until soft.
  4. 4Add optional diced chilies for heat.
  5. 5Add optional diced chilies for heat.
  6. 6Add optional diced chilies for heat.
  7. 7Add 500g of lean ground beef and let it get a crispy sear.
  8. 8Add 500g of lean ground beef and let it get a crispy sear.
  9. 9Add 500g of lean ground beef and let it get a crispy sear.
  10. 10Add 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp mixed herbs, and 1 tsp salt, and cook through until brown.
  11. 11Add 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp mixed herbs, and 1 tsp salt, and cook through until brown.
  12. 12Add 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp mixed herbs, and 1 tsp salt, and cook through until brown.
  13. 13Set the meat mixture aside.
  14. 14Set the meat mixture aside.
  15. 15Set the meat mixture aside.
  16. 16Boil 900g of peeled potatoes in salted water for 15 minutes until fork tender.
  17. 17Boil 900g of peeled potatoes in salted water for 15 minutes until fork tender.
  18. 18Boil 900g of peeled potatoes in salted water for 15 minutes until fork tender.
  19. 19Drain the water from the potatoes.
  20. 20Drain the water from the potatoes.
  21. 21Drain the water from the potatoes.
  22. 22Mash the potatoes until nice and smooth.
  23. 23Mash the potatoes until nice and smooth.
  24. 24Mash the potatoes until nice and smooth.
  25. 25Add the mashed potatoes to a bowl with 1 cup of plain flour, one egg, and a pinch of salt.
  26. 26Add the mashed potatoes to a bowl with 1 cup of plain flour, one egg, and a pinch of salt.
  27. 27Add the mashed potatoes to a bowl with 1 cup of plain flour, one egg, and a pinch of salt.
  28. 28Mix until a dough forms.
  29. 29Mix until a dough forms.
  30. 30Mix until a dough forms.
  31. 31Slice the dough into 8 equal pieces.
  32. 32Slice the dough into 8 equal pieces.
  33. 33Slice the dough into 8 equal pieces.
  34. 34Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  35. 35Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  36. 36Lightly grease your hands and flatten a piece of dough into the palm of your hand.
  37. 37Add 1/8 of the meat filling with 20g of low-fat cheese.
  38. 38Add 1/8 of the meat filling with 20g of low-fat cheese.
  39. 39Add 1/8 of the meat filling with 20g of low-fat cheese.
  40. 40Gently close it up to form a ball.
  41. 41Gently close it up to form a ball.
  42. 42Gently close it up to form a ball.
  43. 43Flatten the ball out a little.
  44. 44Flatten the ball out a little.
  45. 45Flatten the ball out a little.
  46. 46Add the pocket to a pan with cooking spray.
  47. 47Add the pocket to a pan with cooking spray.
  48. 48Add the pocket to a pan with cooking spray.
  49. 49Cover with a lid and cook for 1-2 minutes on medium-low heat on each side until golden brown.
  50. 50Cover with a lid and cook for 1-2 minutes on medium-low heat on each side until golden brown.
  51. 51Cover with a lid and cook for 1-2 minutes on medium-low heat on each side until golden brown.
  52. 52Repeat for 8 pockets.
  53. 53Repeat for 8 pockets.
  54. 54Repeat for 8 pockets.

Ingredients

  • 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
  • 500 g lean ground beef
  • 500 g lean ground beef
  • 500 g lean ground beef
  • 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 black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 900 g peeled potato
  • 900 g peeled potato
  • 900 g peeled potato
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup plain flour
  • 1 cup plain flour
  • 1 cup plain flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 20 g low fat cheese
  • 20 g low fat cheese
  • 20 g low fat cheese
  • cooking spray
  • cooking spray
  • cooking spray

Equipment

panknifepotforkmasherbowllid

Tips

  • Once cooled, wrap in foil and store in the fridge or freezer.
  • To reheat from the fridge, unwrap from the foil and microwave for 1-2 minutes. 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.