Serves 8
Directions
- 1Cook down onions on medium heat until soft.
- 2Add optional diced chilies for heat.
- 3Add lean ground beef, let it get a crispy sear, add seasonings, and cook through until brown.
- 4Set the beef filling aside.
- 5Boil peeled and chopped potatoes in salted water for 15 minutes until fork tender, starting from cold water for an even cook.
- 6Drain the water from the potatoes.
- 7Mash the potatoes until nice and smooth.
- 8Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
- 9Mix until a dough forms.
- 10Slice the dough into eight equal pieces.
- 11Lightly grease your hands and flatten one piece of dough into the palm of your hand.
- 12Add 1/8 of the meat filling with some low-fat cheese to the flattened dough.
- 13Gently close the dough to form a ball.
- 14Flatten the ball out a little.
- 15Add 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.
- 16Repeat 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
panlid
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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