High-Protein Cheesy Beef Potato Pockets

Ingredients

• 500 g lean ground beef (5% fat or less; for the beef filling)
• 1 white onion (medium, diced; for the beef filling)
• 10 g fresh chilli (diced; optional for heat. Substitute with 1/2 tsp cayenne)
• 1 tsp garlic powder (for the beef filling)
• 1 tsp smoked paprika (for the beef filling)
• 1 tsp salt (for the beef filling)
• 1 tsp black pepper (for the beef filling)
• 1 tsp mixed herbs (for the beef filling)
• cooking spray (For cooking the beef and pan-cooking the pockets)
• 900 g potatoes (peeled; chop before boiling. For the potato pocket dough)
• 125 g plain flour (For the potato pocket dough)
• 1 egg (For the potato pocket dough)
• salt (To taste in the dough; the potatoes are also boiled in salted water)
• 20 g low-fat grated cheese (Per pocket; use 1/8 of the potato dough and 1/8 of the meat filling for each pocket)

Steps

1. 1

   Dice the onion and chilli, and prepare the seasonings. Lightly grease your hands before shaping the pockets so the dough is easier to handle.

2. 2

   Spray a pan lightly with cooking spray and cook the diced onion over medium heat until soft. Add the optional diced chilli, if using.

3. 3

   Add the lean ground beef and cook until it develops a crispy sear and is browned through. Add the garlic powder, smoked paprika, salt, black pepper, and mixed herbs, then cook until fully combined and cooked through. Set the beef filling aside to cool slightly.

4. 4

   Place the chopped peeled potatoes in salted water, starting with cold water. Boil for about 15 minutes, until fork-tender. Drain, then mash until smooth. Allow the mashed potatoes to cool fully before making the dough.

5. 5

   Add the plain flour, egg, and salt to taste to the cooled mashed potatoes. Mix until a dough forms, then divide the dough into 8 equal portions.

6. 6

   Flatten one portion of potato dough in the palm of your lightly greased hand. Add 1/8 of the meat filling and 20 g low-fat grated cheese, then gently close the dough around the filling to form a ball. Flatten it slightly.

7. 7

   Lightly coat a pan with cooking spray and place the pocket in the pan over medium-low heat. Cover with a lid and cook for 1–2 minutes on each side, until golden brown. Repeat with the remaining portions to make 8 pockets.

8. 8

   Let the pockets cool, then wrap them in foil and store them in the refrigerator or freezer. To reheat from the refrigerator, unwrap and air-fry at 220°C for 8–10 minutes. From frozen, unwrap and air-fry at 220°C for 13–15 minutes, until crisp.

Notes

The creator states approximately 296 calories, 24 g protein, 31 g carbohydrates, and 8 g fat per pocket. The source does not specify the exact amount of salt used in the potato cooking water or dough. For assembly, weigh the total meat filling and divide it by 8 for even portions.

Nutrition per serving

• snack
• meal prep
• high-protein
• main
• pan-fried
• freezer-friendly
• low-calorie