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For the beef filling: Cook the lean ground beef, diced onion, diced chilli (or ½ tsp cayenne), garlic powder, smoked paprika, salt, black pepper, and mixed herbs in a pan with cooking spray.
For the potato pocket dough: Chop and boil the peeled potatoes in salted water starting from cold for an even cook. Mix the boiled potatoes with 125g (1 cup) flour, 1 egg, and salt to taste to form a dough. It may be a little sticky, so lightly grease your hands to help with handling.
For the pocket assembly: Take ⅛ of the potato pocket dough, add ⅛ of the meat filling (weigh out the total mixture and divide by 8 for the gram amount), and 20g of low fat grated cheese.
Place the assembled pockets in a pan with cooking spray on medium-low heat, cover with a lid and cook for 1-2 minutes on each side until golden brown.
For storage and reheating: Once cooled, wrap the pockets in foil and store in the fridge or freezer. To reheat from the fridge, unwrap from the foil and microwave for 1-2 minutes, then toast in the pan for a couple minutes to get crispy again. To reheat from the freezer, unwrap from the foil, wrap in a damp paper towel and microwave for 2-3 minutes, then remove the towel and pan toast to get crispy.