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High Protein Cheesy Beef Potato Pockets
Serves 8
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High Protein Cheesy Beef Potato Pockets
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Serves 8
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Directions
1
Cook down onions on medium heat until soft.
2
Add optional diced chilies for heat.
3
Add lean ground beef, let it get a crispy sear, add seasonings, and cook through until brown.
4
Set the beef filling aside.
5
Boil peeled and chopped potatoes in salted water for 15 minutes until fork tender, starting from cold water for an even cook.
6
Drain the water from the potatoes.
7
Mash the potatoes until nice and smooth.
8
Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
9
Mix until a dough forms.
10
Slice the dough into eight equal pieces.
11
Lightly grease your hands and flatten one piece of dough into the palm of your hand.
12
Add 1/8 of the meat filling with some low-fat cheese to the flattened dough.
13
Gently close the dough to form a ball.
14
Flatten the ball out a little.
15
Add the pocket to a pan with cooking spray, cover with a lid, and cook for 1 to 2 minutes on each side until golden brown on medium-low heat.
16
Repeat for the remaining seven pockets.
Ingredients
500 g lean ground beef (5% fat or less)
1 medium diced white onion
10 g diced chilli
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 tsp mixed herbs
1 Cooking spray
900 g peeled potatoes
125 g flour
1 egg
1 pinch Salt
20 g low fat grated cheese
Equipment
pan
lid
Tips
Let the potatoes fully cool before making the dough.
Lightly grease your hands to help with dough handling.
To reheat from the fridge, unwrap from the foil and airfry for 8-10 minutes at 220°C.
To reheat from the freezer, unwrap from the foil and airfry at 220°C for 13-15 minutes.
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