Cheese And Beef Stuffed Potato Bread Pockets by Delicatekiitchen

Ingredients

• 2 medium russet potatoes (about 400g), peeled and boiled
• 3 cups (375g) all-purpose flour, plus more for dusting
• 2¼ tsp (1 packet) instant yeast
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp unsalted butter, softened
• ½ cup (120ml) warm milk
• 1 egg
• 250g (½ lb) ground beef
• ½ small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp paprika
• ½ tsp cumin
• Salt and black pepper to taste
• 1 cup (100g) shredded mozzarella or cheddar cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Boil potatoes until fork-tender, about 15 minutes, then drain and mash until completely smooth. Let cool to lukewarm.
2. In a large bowl, combine flour, instant yeast, salt, and sugar. Add the mashed potatoes, softened butter, warm milk, and egg. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Meanwhile, cook ground beef in a skillet over medium-high heat, breaking it up, for 5–6 minutes until browned. Add onion and garlic and cook 2–3 minutes until softened.
5. Season beef with paprika, cumin, salt, and pepper. Remove from heat and let cool slightly.
6. Punch down the risen dough and divide into 8 equal portions. On a lightly floured surface, flatten each portion into a roughly 5-inch circle.
7. Place a heaped tablespoon of beef filling and a generous pinch of shredded cheese in the center of each circle. Fold the edges up and pinch firmly to seal into a pocket or bun shape.
8. Arrange pockets seam-side down on a parchment-lined baking sheet. Cover loosely and rest for 20 minutes. Preheat oven to 190°C (375°F).
9. Brush each pocket with beaten egg wash. Bake for 20–25 minutes until deep golden brown on top.
10. Let cool for 5 minutes before serving — the filling will be very hot.