Uploaded June 2026 | Updated September 2026, 1 week ago
Golden, crispy pockets filled with spiced beef and melted cheese.
Ingredients
Beef Filling:
1.5 lb lean ground beef (90/10)
1 medium white onion, finely diced
2 tsp diced chili (optional, or ½ tsp cayenne)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 tsp mixed herbs (oregano, thyme, rosemary blend)
1 Tbsp tallow or butter (for cooking)
Pocket Dough:
2.5 cups cauliflower florets (steamed and mashed, water pressed out)
4 oz shredded mozzarella
⅔ cup almond flour
1 large egg
¼ tsp salt
Macronutrients
(per 2 pockets, makes 4 servings)
Protein: 39g
Fat: 35g
Carbs: 10g
Preparation
Heat tallow or butter in a skillet over medium heat.
Add onion and chili (if using), and sauté 2–3 minutes until softened.
Add ground beef, breaking it up with a spatula. Season with garlic powder, smoked paprika, salt, pepper, and herbs.
Cook until browned and any liquid evaporates (about 6–8 minutes). Set aside to cool slightly.
Steam cauliflower until tender (about 7–8 minutes). Mash well and press through a clean towel to remove excess moisture.
In a bowl, mix cauliflower mash, mozzarella, almond flour, egg, and salt until a soft, pliable dough forms. If sticky, chill for 10 minutes.
Divide the dough and filling each into 8 equal portions.
Flatten one portion of dough between your hands into a small round. Place a spoonful of beef filling and 20g cheese in the center.
Fold over and seal edges (press gently to flatten slightly). Repeat for all 8.
Heat butter or tallow in a nonstick skillet over medium-low heat.
Cook each pocket for 2–3 minutes per side, covered, until golden brown and crisp.
Drizzle lightly with olive oil before serving for added richness and flavor.
Storage & Reheating
Once cooled, wrap in foil and refrigerate or freeze.
From fridge: Air fry at 220°C (425°F) for 8–10 minutes until crispy.
From freezer: Air fry at 220°C for 13–15 minutes until golden and hot throughout.
Golden, crispy pockets filled with spiced beef and melted cheese.
Ingredients
Beef Filling:
1.5 lb lean ground beef (90/10)
1 medium white onion, finely diced
2 tsp diced chili (optional, or ½ tsp cayenne)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 tsp mixed herbs (oregano, thyme, rosemary blend)
1 Tbsp tallow or butter (for cooking)
Pocket Dough:
2.5 cups cauliflower florets (steamed and mashed, water pressed out)
4 oz shredded mozzarella
⅔ cup almond flour
1 large egg
¼ tsp salt
Macronutrients
(per 2 pockets, makes 4 servings)
Protein: 39g
Fat: 35g
Carbs: 10g
Preparation
Heat tallow or butter in a skillet over medium heat.
Add onion and chili (if using), and sauté 2–3 minutes until softened.
Add ground beef, breaking it up with a spatula. Season with garlic powder, smoked paprika, salt, pepper, and herbs.
Cook until browned and any liquid evaporates (about 6–8 minutes). Set aside to cool slightly.
Steam cauliflower until tender (about 7–8 minutes). Mash well and press through a clean towel to remove excess moisture.
In a bowl, mix cauliflower mash, mozzarella, almond flour, egg, and salt until a soft, pliable dough forms. If sticky, chill for 10 minutes.
Divide the dough and filling each into 8 equal portions.
Flatten one portion of dough between your hands into a small round. Place a spoonful of beef filling and 20g cheese in the center.
Fold over and seal edges (press gently to flatten slightly). Repeat for all 8.
Heat butter or tallow in a nonstick skillet over medium-low heat.
Cook each pocket for 2–3 minutes per side, covered, until golden brown and crisp.
Drizzle lightly with olive oil before serving for added richness and flavor.
Storage & Reheating
Once cooled, wrap in foil and refrigerate or freeze.
From fridge: Air fry at 220°C (425°F) for 8–10 minutes until crispy.
From freezer: Air fry at 220°C for 13–15 minutes until golden and hot throughout.
