Cheesy Ground Meat Stuffed Potato Pockets
Cheesy Ground Meat Stuffed Potato Pockets
Ingredients
For the Potato Dough
- 2 pounds potatoes, peeled and diced into medium-sized cubes
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Meat Filling
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion, medium, diced
- 1 pound ground meat, beef or lamb
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric, or curry powder
- 1 1/2 cups mozzarella cheese, grated
For Pan-Frying
- 1/4 cup cooking oil, as needed
Instructions
- 1
Prepare the potatoes: Place the peeled and diced potatoes in a large pot. Cover with water and bring to a boil over high heat. Cook until the potatoes are very tender, about 15-20 minutes. Drain thoroughly and transfer to a large bowl.
⏱️ 20 min
- 2
While the potatoes are cooking, prepare the meat filling: Heat 1 tablespoon of cooking oil and 1 tablespoon of butter in a frying pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
⏱️ 5 min
- 3
Add the ground meat to the pan with the onions. Cook, stirring frequently and breaking up any clumps, until the meat is browned and crumbled, about 8-10 minutes. Drain any excess fat. Season the meat with 1/2 teaspoon of salt, paprika, and turmeric (or curry powder), mixing well to combine. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 4
Prepare the potato dough: Mash the drained, tender potatoes thoroughly in the large bowl until smooth. Add the 2 eggs, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt to the mashed potatoes. Mix all ingredients by hand until a cohesive, pliable dough forms.
⏱️ 10 min
- 5
Assemble the pockets: Take a portion of the potato dough (about 1/4 cup) and flatten it into a disc in the palm of your hand. Place a spoonful of the cooked ground meat filling in the center of the potato disc. Top the meat with a generous amount of grated mozzarella cheese. Carefully fold the potato dough over the filling and firmly seal the edges, shaping it into an elongated, flattened pocket. Repeat with the remaining dough and filling.
⏱️ 20 min
- 6
Pan-fry the pockets: Heat 1/4 cup of cooking oil in a large frying pan over medium heat. Once the oil is hot, carefully place the prepared potato pockets in the pan, ensuring not to overcrowd it. Cook for 3-5 minutes on each side, or until they are golden brown and slightly crispy, and the cheese inside is melted and gooey. You may need to work in batches, adding more oil as needed.
⏱️ 20 min
- 7
Serve: Remove the pan-fried pockets from the pan and arrange them on a serving plate. These are best served warm to enjoy the melted cheese and savory filling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ground Meat Stuffed Potato Pockets
Ingredients
For the Potato Dough
- 2 pounds potatoes, peeled and diced into medium-sized cubes
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Meat Filling
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion, medium, diced
- 1 pound ground meat, beef or lamb
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric, or curry powder
- 1 1/2 cups mozzarella cheese, grated
For Pan-Frying
- 1/4 cup cooking oil, as needed
Instructions
- 1
Prepare the potatoes: Place the peeled and diced potatoes in a large pot. Cover with water and bring to a boil over high heat. Cook until the potatoes are very tender, about 15-20 minutes. Drain thoroughly and transfer to a large bowl.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the meat filling: Heat 1 tablespoon of cooking oil and 1 tablespoon of butter in a frying pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
⏱️ 5 min - 3
Add the ground meat to the pan with the onions. Cook, stirring frequently and breaking up any clumps, until the meat is browned and crumbled, about 8-10 minutes. Drain any excess fat. Season the meat with 1/2 teaspoon of salt, paprika, and turmeric (or curry powder), mixing well to combine. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 4
Prepare the potato dough: Mash the drained, tender potatoes thoroughly in the large bowl until smooth. Add the 2 eggs, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt to the mashed potatoes. Mix all ingredients by hand until a cohesive, pliable dough forms.
⏱️ 10 min - 5
Assemble the pockets: Take a portion of the potato dough (about 1/4 cup) and flatten it into a disc in the palm of your hand. Place a spoonful of the cooked ground meat filling in the center of the potato disc. Top the meat with a generous amount of grated mozzarella cheese. Carefully fold the potato dough over the filling and firmly seal the edges, shaping it into an elongated, flattened pocket. Repeat with the remaining dough and filling.
⏱️ 20 min - 6
Pan-fry the pockets: Heat 1/4 cup of cooking oil in a large frying pan over medium heat. Once the oil is hot, carefully place the prepared potato pockets in the pan, ensuring not to overcrowd it. Cook for 3-5 minutes on each side, or until they are golden brown and slightly crispy, and the cheese inside is melted and gooey. You may need to work in batches, adding more oil as needed.
⏱️ 20 min - 7
Serve: Remove the pan-fried pockets from the pan and arrange them on a serving plate. These are best served warm to enjoy the melted cheese and savory filling.
⏱️ 1 min