High Protein Cheesy Beef Potato Pockets

20 mins
Serves 8
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Directions

  1. 1Cook down the diced onions in a pan on medium heat until soft.
  2. 2Cook down the diced onions in a pan on medium heat until soft.
  3. 3Cook down the diced onions in a pan on medium heat until soft.
  4. 4Add optional diced chilies to the pan with the onions and mix.
  5. 5Add optional diced chilies to the pan with the onions and mix.
  6. 6Add optional diced chilies to the pan with the onions and mix.
  7. 7Add lean ground beef to the pan with the onions and chilies.
  8. 8Add lean ground beef to the pan with the onions and chilies.
  9. 9Add lean ground beef to the pan with the onions and chilies.
  10. 10Let the ground beef get a crispy sear and then add the seasonings: garlic powder, smoked paprika, black pepper, mixed herbs, and salt.
  11. 11Let the ground beef get a crispy sear and then add the seasonings: garlic powder, smoked paprika, black pepper, mixed herbs, and salt.
  12. 12Let the ground beef get a crispy sear and then add the seasonings: garlic powder, smoked paprika, black pepper, mixed herbs, and salt.
  13. 13Cook the beef through until browned and then set it aside.
  14. 14Cook the beef through until browned and then set it aside.
  15. 15Cook the beef through until browned and then set it aside.
  16. 16Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
  17. 17Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
  18. 18Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
  19. 19Drain the water from the potatoes.
  20. 20Drain the water from the potatoes.
  21. 21Drain the water from the potatoes.
  22. 22Mash the potatoes until smooth.
  23. 23Mash the potatoes until smooth.
  24. 24Mash the potatoes until smooth.
  25. 25Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
  26. 26Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
  27. 27Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
  28. 28Mix the ingredients until a dough forms.
  29. 29Mix the ingredients until a dough forms.
  30. 30Mix the ingredients until a dough forms.
  31. 31Slice the potato dough into 8 equal pieces.
  32. 32Slice the potato dough into 8 equal pieces.
  33. 33Slice the potato dough into 8 equal pieces.
  34. 34Lightly grease your hands with cooking spray.
  35. 35Lightly grease your hands with cooking spray.
  36. 36Lightly grease your hands with cooking spray.
  37. 37Flatten a piece of dough in the palm of your hand.
  38. 38Flatten a piece of dough in the palm of your hand.
  39. 39Flatten a piece of dough in the palm of your hand.
  40. 40Add 1/8 of the meat filling and 20g of low-fat cheese to the flattened dough.
  41. 41Add 1/8 of the meat filling and 20g of low-fat cheese to the flattened dough.
  42. 42Add 1/8 of the meat filling and 20g of low-fat cheese to the flattened dough.
  43. 43Gently close the dough to form a ball.
  44. 44Gently close the dough to form a ball.
  45. 45Gently close the dough to form a ball.
  46. 46Flatten out the ball slightly.
  47. 47Flatten out the ball slightly.
  48. 48Flatten out the ball slightly.
  49. 49Add 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.
  50. 50Add 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.
  51. 51Add 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.
  52. 52Repeat for all 8 pockets.
  53. 53Repeat for all 8 pockets.
  54. 54Repeat for all 8 pockets.

Ingredients

  • 1 medium diced onion
  • 1 medium diced onion
  • 1 medium diced onion
  • 10 g diced chili
  • 10 g diced chili
  • 10 g diced chili
  • 500 g lean ground beef
  • 500 g lean ground beef
  • 500 g lean ground beef
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp mixed herbs
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 900 g peeled potatoes
  • 900 g peeled potatoes
  • 900 g peeled potatoes
  • 1 cup plain flour
  • 1 cup plain flour
  • 1 cup plain flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 20 g low fat cheese
  • 20 g low fat cheese
  • 20 g low fat cheese
  • cooking spray
  • cooking spray
  • 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.