High Protein Cheesy Potato Pockets
Directions
- 1Start by cooking down the onions on medium heat until soft.
- 2Add some optional diced chillies for the heat.
- 3Go in with your lean ground beef.
- 4Let it get a crispy sear.
- 5Add these seasonings and cook through till brown.
- 6Set aside.
- 7Boil your potatoes in some salted water for 15 minutes until fork tender.
- 8Drain the water.
- 9Mash the potatoes up till nice and smooth.
- 10Add them to a bowl with some plain flour, one egg and a pinch of salt.
- 11Mix that up till a dough forms.
- 12Slice it up into 8 equal pieces.
- 13Lightly grease your hands.
- 14Flatten a piece into the palm of your hand.
- 15Add one-eighth of your meat filling with some low fat cheese.
- 16Gently close it up to form a ball.
- 17Flatten it out a little.
- 18Add it to a pan with some cooking spray.
- 19Cover with a lid and cook for 1 to 2 minutes on each side till golden brown.
- 20Repeat for 8 pockets.
Ingredients
- 1 Medium medium diced white onion
- 10 g optional 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 potato
- 1 pinch salt
- 1 cup plain flour
- 1 egg
- 20 g low fat cheese
- cooking spray
Equipment
panknifewooden spoonpotforkpotato masherbowlfoil
Tips
- Lightly grease your hands when handling the potato dough, as it may be a little sticky.
- To reheat from the fridge, unwrap from the foil and microwave for 1-2 minutes. Toast in the pan for a couple minutes to get crispy again.
- To reheat from the freezer, unwrap from the foil, wrap in a damp paper towel and microwave for 2-3 minutes. Then remove the towel and pan toast to get crispy.
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