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.
- 3Go in with 500g lean ground beef.
- 4Let it get a crispy sear.
- 5Add 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp mixed herbs, and 1 tsp salt.
- 6Cook through till brown.
- 7Set aside the cooked beef filling.
- 8Boil 900g peeled potatoes in salted water for 15 minutes until fork tender.
- 9Drain the water from the potatoes.
- 10Mash the potatoes until smooth.
- 11Add the mashed potatoes to a bowl with 1 cup plain flour, one egg, and a pinch of salt.
- 12Mix until a dough forms.
- 13Slice the dough into 8 equal pieces.
- 14Lightly grease your hands with cooking spray.
- 15Flatten a piece of dough into the palm of your hand.
- 16Add 1/8 of the meat filling.
- 17Add 20g low-fat cheese.
- 18Gently close it off to form a ball.
- 19Flatten the ball out a little.
- 20Add the pocket to a pan with cooking spray.
- 21Cover with a lid and cook for 1-2 minutes on each side until golden brown.
- 22Repeat for all 8 pockets.
Ingredients
- 1 medium 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
- pinch salt
- 1 cup plain flour
- 1 egg
- 20 g low fat cheese
- cooking spray
Equipment
panknifewooden spoonpotforkpotato masherbowllidfoil
Tips
- Let the potatoes fully cool before making the dough.
- Lightly grease your hands to help with handling.
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