Ingredients

• 4 tbsps olive oil ((25 ml))
• 14 ounces ground beef ((400 g))
• 1⅓ tsp paprika ((4 g))
• 1 tsp cayenne pepper ((3 g))
• ⅔ tsp garlic powder ((2 g))
• 1/2 yellow onion (finely chopped (75 g))
• 1/2 red bell pepper (finely chopped (75 g))
• 1 beef bouillon cube ((5 g or 1/2 tsp))
• ⅓ cup tomato sauce ((75 g))
• 1 lb potatoes ((450 g))
• 1 large egg
• ⅚ tsp salt ((5 g))
• 2¼ cups chives ((8 g))
• ¼ cup grated mozzarella ((25 g))
• 2¼ cups all-purpose flour ((275 g))
• cheese slices
• all-purpose flour (for dusting)
• neutral oil (for frying)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, paprika, cayenne and garlic powder. Cook for 4 minutes, breaking up the meat as it browns.

2. Stir in the onion and bell pepper. Crumble the bouillon cube over the skillet and cook for 5 minutes, stirring often.

3. Add the tomato sauce and simmer for 4 to 5 minutes. Remove from the heat and let the filling cool completely.

4. Peel the potatoes and cut them into cubes. Boil in plenty of unsalted water for 15 to 20 minutes, until fork-tender. Drain well.

5. While the potatoes are still hot, mash them into a smooth purée with no lumps. Let cool.

6. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead into a soft, cohesive dough.

7. Divide the dough into 15 equal pieces, about 2 ounces (55 g) each, and roll each into a ball.

8. On a lightly floured surface, roll each ball into a round about 5½ inches (14 cm) across.

9. Place a half slice of cheese on one side of each round and top with a spoonful of filling. Fold the other half over and press the edges firmly to seal.

10. Arrange the filled pockets on a sheet of parchment paper.

11. Heat a heavy-bottomed skillet over medium-low to medium heat and add a little oil. Cook the pockets in batches until golden brown on both sides and cooked through, about 3 to 4 minutes per side.