- 1/2 small brown onion (35 g/ 1.2 oz)
- 2 garlic cloves (6 g/ 0.4 oz)
- 1 tsp ghee or butter
- 300 g ground beef (10.6 oz)
- 1 – 2 small chile peppers, chopped (10 g/ 0.4 oz)
- 1 tsp coconut aminos
- 1 tsp Sriracha sauce (you can make your own Sriracha)
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup fresh spinach (30 g/ 1.1 oz)
- 3/4 cup shredded low-moisture mozzarella (85 g/ 3 oz)
- 1/3 cup almond flour (33 g/ 1.2 oz)
- Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Chop the onion and garlic. Heat the ghee in a non-stick or cast-iron pan on a medium heat.
- Add the onion and fry for 2 minutes until soft. Add the garlic for a further 30 seconds. Add the beef and cook for approximately 5 more minutes until cooked through, breaking the mince up with a spatula until fine.
- Add the chili, coconut aminos, sriracha and season to taste. Stir through the spinach, cooking for 1 – 2 minutes until wilted. Turn off the heat and place to one side.
- Melt the mozzarella in a microwave for about 60 seconds until the mozzarella melts. Add the almond flour and mix to combine to form a dough.
- Roll between two sheets of greaseproof paper or one sheet and a silicone mat.
- Place the chili beef mixture in the center and fold to seal the dough.
- Careful prick or slice a few air holes in the top.
- Place on a greaseproof lined baking tray and bake in the oven for 15 – 20 minutes until golden.
- Best served fresh – enjoy!
- The pockets can be frozen for 2 months and then placed in the oven to reheat.