Serves 8
Directions
- 1Cook some diced white onion over medium heat until it's soft.
- 2Add some optional diced chili peppers to the pan.
- 3Add the lean ground beef, let it get crispy, sear, add spices, and cook until browned, then set it aside.
- 4Boil the peeled potatoes in salted water for 15 minutes until fork-tender.
- 5Drain the water from the potatoes.
- 6Mash the potatoes until nice and smooth.
- 7Add the mashed potatoes to a bowl with flour, one egg, and a pinch of salt.
- 8Mix until a dough forms.
- 9Divide the dough into 8 equal pieces.
- 10Lightly grease your hands and flatten one piece of dough into the palm of your hand.
- 11Add 1/8 of the meat filling and low-fat grated cheese.
- 12Gently close the dough to form a ball.
- 13Slightly flatten the ball.
- 14Add the pocket to a pan with cooking spray over medium-low heat.
- 15Cover with a lid and cook for 1 to 2 minutes on each side until golden.
- 16Repeat for all 8 pockets.
Ingredients
- 1 medium diced white onion
- 10 g diced chili
- 500 g lean ground beef (5% fat or less)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mixed herbs
- Cooking spray
- 900 g peeled potatoes
- 125 g flour
- 1 egg
- to taste Salt
- 20 g low fat grated cheese
Equipment
panlidbowl
Tips
- Lightly grease your hands to help with handling the potato pocket dough if it's sticky.
- Once cooled, wrap the pockets in foil and store in the fridge or freezer.
- To reheat from the fridge, unwrap and microwave for 1-2 minutes, then pan toast for a couple of minutes to get crispy.
- To reheat from the freezer, unwrap, wrap in a damp paper towel, microwave for 2-3 minutes, then remove towel and pan toast to get crispy.
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