High Protein Cheesy Beef Stuffed Potato Pockets
Directions
- 1Cook down one medium diced onion on medium heat until soft.
- 2Add optional diced chilies for heat.
- 3Add 500g of lean ground beef and let it get a crispy sear.
- 4Add 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.
- 5Set the meat mixture aside.
- 6Boil 900g of peeled potatoes in salted water for 15 minutes until fork tender.
- 7Drain the water from the potatoes.
- 8Mash the potatoes until nice and smooth.
- 9Add the mashed potatoes to a bowl with 1 cup of plain flour, one egg, and a pinch of salt.
- 10Mix until a dough forms.
- 11Slice the dough into 8 equal pieces.
- 12Lightly grease your hands and flatten a piece of dough into the palm of your hand.
- 13Add 1/8 of the meat filling with 20g of low-fat cheese.
- 14Gently close it up to form a ball.
- 15Flatten the ball out a little.
- 16Add the pocket to a pan with cooking spray.
- 17Cover with a lid and cook for 1-2 minutes on medium-low heat on each side until golden brown.
- 18Repeat for 8 pockets.
Ingredients
- 1 medium diced white onion
- 10 g diced chilli
- 500 g lean ground beef
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp mixed herbs
- 1 tsp salt
- 900 g peeled potato
- 1 pinch salt
- 1 cup plain flour
- 1 egg
- 20 g low fat cheese
- 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.
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