Name: Crispy Potato Pockets with Ground Beef
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 8
Ingredients: 700 g potatoes; Salt, for the cooking water; Butter, as needed; Garlic powder, to taste; Black pepper, to taste; 6 tbsp / 50 g cornstarch or potato starch, plus more as needed; 300 g ground beef; 250 g mushrooms, finely chopped; 1 onion, diced; 2 garlic cloves, minced; Butter, for cooking; 1 tbsp tomato paste; dried thyme; 1/2 tsp paprika; 1 tbsp flour; 100 ml hot beef broth or water; Worcestershire sauce, to taste; 1 tsp Dijon mustard; Dark soy sauce, optional; Salt and pepper to taste; 50 g shredded Cheddar; 50 g shredded Mozzarella; 2 eggs; Pinch of salt; Panko breadcrumbs, as needed; Neutral oil, for shallow frying; 200 g sour cream; A few green onions, thinly sliced; 1 garlic clove, grated or pressed; Apple cider vinegar or lemon juice, to taste

Method

8 steps

Boil potatoes in salted water until tender. Drain and steam dry for a few minutes. Add butter, garlic powder, and pepper; mash until smooth. Cool until just warm before adding starch. Start with 6 tbsp / 50 g, then add more only until the dough stops sticking. Shape into a ball and cool completely.
Sear the beef in a pan until browned, season, cook until no longer pink, then transfer to a bowl. Cook mushrooms in the same pan until dry and browned. Add butter and onion; cook until soft and lightly golden.
Make space in the center of the pan. Add butter, tomato paste, garlic, thyme, and paprika; cook for 30-40 seconds. Return the beef. Stir in flour, then add broth or water, Worcestershire, Dijon, and optional soy sauce. Simmer until thick and glossy. Cool the filling completely.
Divide the dough into 8 pieces. Flatten each into a thick round. Add cooled filling and cheese without overfilling. Seal well and shape into a pocket.
Dip each pocket in beaten egg, coat with panko breadcrumbs, and press gently. Chill for 10-15 minutes if soft.
Heat a shallow layer of neutral oil over medium heat. Fry two pockets at a time for 2-3 minutes per side until deeply golden. Transfer to a wire rack.
Mix sour cream, green onions, garlic, vinegar or lemon juice, and mayonnaise. Taste and adjust seasoning. Chill if desired.
Serve the crispy potato pockets with garlic sour cream dip.

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