Knead the low-fat quark, flour, baking powder, and a pinch of salt together until a smooth dough forms. Let it rest briefly.
For the filling, sear the ground beef in a pan over high heat. Add the chopped onion, garlic powder, paprika, salt, and black pepper, and cook briefly. Stir in the cream cheese, ketchup, mustard, and diced pickles, mixing everything well.
Divide the dough into 8 equal pieces and roll them out into circles. Place a portion of the shredded cheese in the center of each, followed by a scoop of the beef filling. Fold the dough over to enclose the filling, pinch closed at the top, and flatten slightly.
Coat a pan with oil spray and sear the pockets on both sides until golden brown. Transfer them to an oven preheated to 180°C (350°F) convection and bake for about 12 to 15 minutes, until the dough is fully cooked through.
Cook it hands-free.
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