Cheeseburger Hot Pockets
Serves 8
Directions
- 1Mix 400g all purpose flour and 420g 0% greek yogurt in a bowl.
- 2Knead until you get a smooth ball.
- 3Smash 6oz 93% beef in a pan for about 30 seconds to get a nice char on the exterior.
- 4Sprinkle the beef with 1 tsp coarse salt (1/2 tsp fine salt), 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp oregano, 1/4 tsp cumin, 1/4 tsp chili powder, splash of Worcestershire sauce and 2 tablesooons diced tomatoes.
- 5Move to a bowl.
- 6Add 30g light mayo, 40g 2% cheddar, 40g fat free cheddar, hot sauce and 20g diced pickled jalapeños for some extra spice.
- 7Mix until it looks like this.
- 8Flatten out your dough and divide into eight equal size portions and roll into a ball.
- 9Press out as thin as you possibly can especially on the edges.
- 10Add in a spoonful of your filling.
- 11Bring each one of the corners together pinching them as you go until you get a perfectly sealed bun.
- 12Add your hot pockets to a non-stick skillet and cook 5-6 mins per side.
- 13Toss these all in the freezer and then microwave for 2-3 minutes.
Ingredients
- 400 g all purpose flour
- 420 g 0% greek yogurt
- 6 oz 93% beef
- 1 tsp coarse salt (1/2 tsp fine salt)
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp pepper
- 0.5 tsp oregano
- 0.25 tsp cumin
- 0.25 tsp chili powder
- splash Worcestershire sauce
- 2 tablesooons diced tomatoes
- 30 g light mayo
- 40 g 2% cheddar
- 40 g fat free cheddar
- 20 g diced pickled jalapeños
- Hot sauce
Equipment
bowlcutting boardknifenon-stick skillet
Tips
- You may need to adjust the ratio of Greek yogurt to flour depending on the brand of yogurt you use (some have higher water content than others).
- Add flour to your board to prevent any sticking when flattening out each hot pocket
- Press dough as thin as possible (like you’re making a mini thin crust pizza)
- Make sure to really thin out the edges so it’s easier to pinch/seal the buns.
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