High-Protein Hot Pockets

Ingredients

• 250 g Low-fat quark
• 175 g Spelt flour
• 4 g Baking powder
• Salt (To taste, for the dough)
• 250 g Lean ground beef (5% fat)
• 0.5 Red onion (Finely chopped)
• 0.5 tbsp Jalapeño (Finely chopped)
• 25 g Tomato paste
• 50 g Light cream cheese
• 80 g Light grated cheese
• Cooking spray (For cooking the ground beef and browning the hot pockets in the pan)
• 0.75 tsp Smoked paprika
• 0.25 tsp Chipotle powder (Optional)
• 0.5 tsp Oregano
• 0.5 tsp Garlic powder
• 0.5 tsp Salt (For the filling and seasoning)

Steps

1. 1

   Preheat the oven to 180 °C.

2. 2

   Mix the low-fat quark, spelt flour, baking powder, and salt into a smooth dough.

3. 3

   Heat a pan and cook the lean ground beef until done using cooking spray.

4. 4

   Add the finely chopped red onion, jalapeño, smoked paprika, chipotle powder, oregano, garlic powder, and salt. Fry briefly.

5. 5

   Stir the tomato paste into the ground beef mixture.

6. 6

   Finally, stir the light cream cheese into the ground beef mixture.

7. 7

   Divide the dough into four equal pieces and roll each piece out into a sheet.

8. 8

   Divide the light grated cheese among the four dough sheets, then spoon the ground beef filling on top.

9. 9

   Fold the dough sheets closed to form hot pockets and press the edges together firmly.

10. 10

    Heat a pan with cooking spray and briefly fry the hot pockets on both sides until golden brown.

11. 11

    Place the browned hot pockets in the preheated oven and bake for approximately 20 minutes at 180 °C.

Notes

The source states that the hot pockets are suitable for meal prep: prepare several in advance, store them in the refrigerator or freezer, and reheat them when desired. The specified macros per hot pocket are 358 kcal, 32 g protein, 31 g carbohydrates, and 11 g fat. The exact amount of salt for the dough and the amount of cooking spray are not specified.

Nutrition per serving

• main course
• snack
• high-protein
• meal prep
• oven
• pan
• ground beef
• crispy