Directions
- 1Cook down the diced onions in a pan on medium heat until soft.
- 2Add optional diced chilies to the pan with the onions and mix.
- 3Add lean ground beef to the pan with the onions and chilies.
- 4Let the ground beef get a crispy sear and then add the seasonings: garlic powder, smoked paprika, black pepper, mixed herbs, and salt.
- 5Cook the beef through until browned and then set it aside.
- 6Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
- 7Drain the water from the potatoes.
- 8Mash the potatoes until smooth.
- 9Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
- 10Mix the ingredients until a dough forms.
- 11Slice the potato dough into 8 equal pieces.
- 12Lightly grease your hands with cooking spray.
- 13Flatten a piece of dough in the palm of your hand.
- 14Add 1/8 of the meat filling and 20g of low-fat cheese to the flattened dough.
- 15Gently close the dough to form a ball.
- 16Flatten out the ball slightly.
- 17Add the pocket to a pan with cooking spray, cover with a lid, and cook for 1-2 minutes on each side on medium-low heat until golden brown.
- 18Repeat for all 8 pockets.
Ingredients
- 1 medium diced onion
- 10 g diced chili
- 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
- 1 cup plain flour
- 1 egg
- 20 g low fat cheese
- cooking spray
Equipment
panpotpotato masherbowlknife
Tips
- Lightly grease your hands to help with handling the potato dough.
- To reheat from the fridge, unwrap from foil, microwave for 1-2 minutes, then toast in a pan for a couple of minutes to get crispy again.
- To reheat from the freezer, unwrap from foil, wrap in a damp paper towel, microwave for 2-3 minutes, then remove the towel and pan toast to get crispy.
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