High Protein Cheeseburger Pockets
Serves 6
Directions
- 1Fry the chopped onion until soft.
- 2Add the beef mince, seasonings, ketchup, mustard and Worcester sauce and reduce down.
- 3Transfer to a bowl.
- 4Mix the flour and yoghurt together until a dough starts to form.
- 5Knead for a few more mins on a floured surface.
- 6Portion into 6 and roll out with a well floured rolling pin.
- 7Fill with the beef mixture and cheeses.
- 8Pinch and reseal into circular shapes.
- 9Cook for a few mins in a dry pan each side.
- 10Add to a baking tray and finish off in the oven at 180 for about 15-20 mins, until all the dough is cooked!
- 11Serve with a low calorie sauce.
Ingredients
- 200 g diced onion
- 500 g lean beef mince
- 2 tbsp tomato ketchup
- 2 tbsp French’s Classic Yellow Mustard
- 20 ml Worcester Sauce
- 0.5 tbsp oregano
- 0.5 tbsp smoked paprika
- 0.5 tbsp garlic powder
- 215 g self-raising flour
- 245 g Fage Total 0% Greek Yoghurt
- salt
- pepper
- 120 g Eatlean grated cheese
- 60 g reduced fat mozzarella
Equipment
Frying panBowlRolling pinBaking tray
Tips
- The pockets keep well in the fridge or the freezer.
- All of the recipes seen online say you cook them in a dry pan.
- Add the pockets to a baking tray and finish them off in the oven at 180.
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