Serves 8
Directions
- 1Cook down the diced onion in a pan on medium heat until soft.
- 2Add optional diced chilies for heat and stir.
- 3Add lean ground beef to the pan, let it get a crispy sear, then add garlic powder, smoked paprika, black pepper, mixed herbs, and salt, and cook through until browned.
- 4Set the cooked meat filling aside.
- 5Boil peeled potatoes in salted water for 15 minutes until fork-tender.
- 6Drain the water from the potatoes.
- 7Mash the potatoes until nice and smooth.
- 8Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
- 9Mix until a dough forms.
- 10Slice the dough into 8 equal pieces.
- 11Lightly grease your hands and flatten a piece of dough into the palm of your hand.
- 12Add one-eighth of the meat filling with 20g of low-fat cheese.
- 13Gently close the dough to form a ball.
- 14Flatten the ball out slightly.
- 15Add the flattened pocket to a pan with cooking spray, cover with a lid, and cook for 1-2 minutes on each side until golden brown.
- 16Repeat for all 8 pockets.
- 17Serve and enjoy.
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 potatoes
- pinch salt
- 1 cup plain flour
- 1 egg
- 20 g low fat cheese
- cooking spray
Equipment
panknifepotforkpotato masherbowllid
Tips
- let the potatoes fully cool before making the dough
- lightly grease your hands to help with handling
- To reheat from the fridge, unwrap from the foil and airfry for for 8-10 minutes at 220°C to get them crispy again.
- to reheat from the freezer unwrap from the foil, airfry at 220 for 13-15 minutes to get crispy..
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