High Protein Cheesy Beef Potato Pockets

Serves 8
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Directions

  1. 1Cook down onions on medium heat until soft.
  2. 2Cook down onions on medium heat until soft.
  3. 3Cook down onions 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 lean ground beef, let it get a crispy sear, add seasonings, and cook through until brown.
  8. 8Add lean ground beef, let it get a crispy sear, add seasonings, and cook through until brown.
  9. 9Add lean ground beef, let it get a crispy sear, add seasonings, and cook through until brown.
  10. 10Set the beef filling aside.
  11. 11Set the beef filling aside.
  12. 12Set the beef filling aside.
  13. 13Boil peeled and chopped potatoes in salted water for 15 minutes until fork tender, starting from cold water for an even cook.
  14. 14Boil peeled and chopped potatoes in salted water for 15 minutes until fork tender, starting from cold water for an even cook.
  15. 15Boil peeled and chopped potatoes in salted water for 15 minutes until fork tender, starting from cold water for an even cook.
  16. 16Drain the water from the potatoes.
  17. 17Drain the water from the potatoes.
  18. 18Drain the water from the potatoes.
  19. 19Mash the potatoes until nice and smooth.
  20. 20Mash the potatoes until nice and smooth.
  21. 21Mash the potatoes until nice and smooth.
  22. 22Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
  23. 23Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
  24. 24Add mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
  25. 25Mix until a dough forms.
  26. 26Mix until a dough forms.
  27. 27Mix until a dough forms.
  28. 28Slice the dough into eight equal pieces.
  29. 29Slice the dough into eight equal pieces.
  30. 30Slice the dough into eight equal pieces.
  31. 31Lightly grease your hands and flatten one piece of dough into the palm of your hand.
  32. 32Lightly grease your hands and flatten one piece of dough into the palm of your hand.
  33. 33Lightly grease your hands and flatten one piece of dough into the palm of your hand.
  34. 34Add 1/8 of the meat filling with some low-fat cheese to the flattened dough.
  35. 35Add 1/8 of the meat filling with some low-fat cheese to the flattened dough.
  36. 36Add 1/8 of the meat filling with some low-fat cheese to the flattened dough.
  37. 37Gently close the dough to form a ball.
  38. 38Gently close the dough to form a ball.
  39. 39Gently close the dough to form a ball.
  40. 40Flatten the ball out a little.
  41. 41Flatten the ball out a little.
  42. 42Flatten the ball out a little.
  43. 43Add 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.
  44. 44Add 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.
  45. 45Add 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.
  46. 46Repeat for the remaining seven pockets.
  47. 47Repeat for the remaining seven pockets.
  48. 48Repeat for the remaining seven pockets.

Ingredients

  • 500 g lean ground beef (5% fat or less)
  • 500 g lean ground beef (5% fat or less)
  • 500 g lean ground beef (5% fat or less)
  • 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
  • 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 salt
  • 1 tsp salt
  • 1 tsp salt
  • 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 Cooking spray
  • 1 Cooking spray
  • 1 Cooking spray
  • 900 g peeled potatoes
  • 900 g peeled potatoes
  • 900 g peeled potatoes
  • 125 g flour
  • 125 g flour
  • 125 g flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese
  • 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.