HIGH PROTEIN CHEESEBURGER HOT POCKETS

Serves 8
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Directions

  1. 1Sauté diced onions in a pan.
  2. 2Sauté diced onions in a pan.
  3. 3Sauté diced onions in a pan.
  4. 4Add extra lean beef mince to the pan.
  5. 5Add extra lean beef mince to the pan.
  6. 6Add extra lean beef mince to the pan.
  7. 7Season the beef mince with salt, garlic powder, and onion powder.
  8. 8Season the beef mince with salt, garlic powder, and onion powder.
  9. 9Season the beef mince with salt, garlic powder, and onion powder.
  10. 10Add diced garlic cloves to the pan.
  11. 11Add diced garlic cloves to the pan.
  12. 12Add diced garlic cloves to the pan.
  13. 13Pour low sugar ketchup, Worcestershire sauce, and yellow mustard into the pan.
  14. 14Pour low sugar ketchup, Worcestershire sauce, and yellow mustard into the pan.
  15. 15Pour low sugar ketchup, Worcestershire sauce, and yellow mustard into the pan.
  16. 16Add smoked paprika to the mixture.
  17. 17Add smoked paprika to the mixture.
  18. 18Add smoked paprika to the mixture.
  19. 19Cook and mix well, then set the filling aside.
  20. 20Cook and mix well, then set the filling aside.
  21. 21Cook and mix well, then set the filling aside.
  22. 22In a bowl, combine plain flour, baking powder, salt, onion powder, and garlic powder.
  23. 23In a bowl, combine plain flour, baking powder, salt, onion powder, and garlic powder.
  24. 24In a bowl, combine plain flour, baking powder, salt, onion powder, and garlic powder.
  25. 25Add low-fat Greek yogurt to the dry ingredients.
  26. 26Add low-fat Greek yogurt to the dry ingredients.
  27. 27Add low-fat Greek yogurt to the dry ingredients.
  28. 28Mix until crumbly, then knead with your hands to form a dough ball.
  29. 29Mix until crumbly, then knead with your hands to form a dough ball.
  30. 30Mix until crumbly, then knead with your hands to form a dough ball.
  31. 31Cut the dough into 8 equal balls.
  32. 32Cut the dough into 8 equal balls.
  33. 33Cut the dough into 8 equal balls.
  34. 34Flatten each dough ball.
  35. 35Flatten each dough ball.
  36. 36Flatten each dough ball.
  37. 37Equally distribute the filling onto each flattened dough ball.
  38. 38Equally distribute the filling onto each flattened dough ball.
  39. 39Equally distribute the filling onto each flattened dough ball.
  40. 40Sprinkle low-fat cheddar cheese over the filling.
  41. 41Sprinkle low-fat cheddar cheese over the filling.
  42. 42Sprinkle low-fat cheddar cheese over the filling.
  43. 43Pinch the sides and corners of the dough towards the middle to seal it.
  44. 44Pinch the sides and corners of the dough towards the middle to seal it.
  45. 45Pinch the sides and corners of the dough towards the middle to seal it.
  46. 46Flip the sealed dough over and flatten it gently.
  47. 47Flip the sealed dough over and flatten it gently.
  48. 48Flip the sealed dough over and flatten it gently.
  49. 49Cook the hot pockets on low-medium heat for 5-7 minutes on each side until golden brown and crispy.
  50. 50Cook the hot pockets on low-medium heat for 5-7 minutes on each side until golden brown and crispy.
  51. 51Cook the hot pockets on low-medium heat for 5-7 minutes on each side until golden brown and crispy.
  52. 52Wrap them in foil and store them in the fridge or freezer.
  53. 53Wrap them in foil and store them in the fridge or freezer.
  54. 54Wrap them in foil and store them in the fridge or freezer.

Ingredients

  • 0.5 Diced Brown Onion
  • 0.5 Diced Brown Onion
  • 0.5 Diced Brown Onion
  • 400 g Extra Lean Beef Mince (raw weight)
  • 400 g Extra Lean Beef Mince (raw weight)
  • 400 g Extra Lean Beef Mince (raw weight)
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Onion Powder
  • 0.5 Tsp Onion Powder
  • 0.5 Tsp Onion Powder
  • 3 Diced Garlic Cloves
  • 3 Diced Garlic Cloves
  • 3 Diced Garlic Cloves
  • 85 ml Sugar Free/Reduced Sugar Ketchup
  • 85 ml Sugar Free/Reduced Sugar Ketchup
  • 85 ml Sugar Free/Reduced Sugar Ketchup
  • 50 ml Worcestershire Sauce
  • 50 ml Worcestershire Sauce
  • 50 ml Worcestershire Sauce
  • 65 ml Yellow Mustard
  • 65 ml Yellow Mustard
  • 65 ml Yellow Mustard
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 400 g Plain All Purpose Flour (Vetta Smart Protein Flour)
  • 400 g Plain All Purpose Flour (Vetta Smart Protein Flour)
  • 400 g Plain All Purpose Flour (Vetta Smart Protein Flour)
  • 0.5 Tsp Baking Powder
  • 0.5 Tsp Baking Powder
  • 0.5 Tsp Baking Powder
  • 420 g Low Fat Greek Yoghurt
  • 420 g Low Fat Greek Yoghurt
  • 420 g Low Fat Greek Yoghurt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 30 g Light/Low Fat Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
  • 30 g Light/Low Fat Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
  • 30 g Light/Low Fat Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)

Equipment

PanBowlSpoon

Tips

  • If the dough is too sticky, start by adding the flour first, then slowly mix in the yogurt. Add more flour as needed until it’s easy to work with. Some yogurts have more moisture, which can make the dough stickier.
  • Reheat Instructions: Microwave: 3 - 6 Minutes (remove foil & flip halfway), Air Fryer = 5 - 10 Minutes (180C/350F - flip halfway), Oven = 6 - 12 Minutes (200C/400F - flip halfway), Pan Fry = 6 - 8 Min Each Side On LOW - MEDIUM Heat (remove foil)