Potato Pockets with Beef

Ingredients

• 500 g Ground beef (5% fat)
• 1 Onion
• 3 gousses Garlic
• 1 càs Smoked paprika
• 1 càc Salt (For the filling)
• 1 càs Rosemary
• Pepper (To taste)
• 40 g Light cream cheese
• 10 g Fromage blanc
• 1000 g Peeled potatoes
• 125 g Flour
• 1 Egg
• Salt (For the dough, amount unspecified)
• Water (For cooking the potatoes; amount unspecified)
• Oil (For oiling the pan and, optionally, your hands; amount unspecified)

Steps

1. 1

   Peel the potatoes if necessary, then cook them in a pot of salted water, starting in cold water. Check for doneness by inserting a knife into a potato; drain them when cooked.

2. 2

   Let the potatoes cool. Mash them, then add the egg, flour, and salt. Mix until you obtain a smooth dough.

3. 3

   Place the dough on a floured work surface and divide it into eight equal portions.

4. 4

   In an oiled pan, quickly sweat the garlic and onion.

5. 5

   Add the ground beef and sauté for a few minutes, until cooked through.

6. 6

   Add the smoked paprika, salt, rosemary, and pepper, then mix. Stir in the light cream cheese and fromage blanc.

7. 7

   Divide the filling into eight portions. Take one portion of dough and place one portion of filling on it; fold the edges over to form a turnover. Repeat with the remaining dough and filling. You can lightly oil your hands and wear gloves to make handling the dough easier.

8. 8

   In an oiled pan, cook the pockets over low to medium heat, covered, for about 2 minutes on each side, until browned. The transcript instead indicates 3 to 4 minutes per side over medium heat; the written description gives 2 minutes per side over low to medium heat.

9. 9

   Serve the potato pockets. You can also freeze some to eat later.

Notes

The description states 2 minutes of cooking on each side over low to medium heat and covered; the audio transcript indicates 3 to 4 minutes per side over medium heat. The exact potato cooking time and cooling time are not specified. The recipe states 230 kcal, 23 g of protein, 21 g of carbohydrates, and 6 g of fat per pocket. Comments mention that the dough may be sticky; the author recommends lightly oiling your hands and using gloves. The description mentions oil for cooking, without specifying an amount.

Nutrition per serving

• main course
• high-protein
• beef
• pan-fried
• meal prep