Cook the beef filling

• Heat a little oil in a frying pan and brown the minced beef, breaking it up.
• Add the onion, red bell pepper, yellow bell pepper and garlic and cook until softened.
• Stir in the tomato paste and water, then season with salt, black pepper, smoked paprika, garlic powder, oregano, cayenne, thyme and all-purpose seasoning.
• Simmer until the mixture is thick and almost dry, then take off the heat and let cool slightly.

Make the dough

• Whisk the flour, baking powder, salt and sugar in a mixing bowl.
• Add the milk and oil and knead into a soft, smooth dough, adding milk gradually as needed.

Rest the dough

• Cover the dough and let it rest so it rolls out easily.

Fill the pockets

• Divide the dough into equal portions and roll each into a thin round.
• Spoon the beef filling onto one half and top with shredded mozzarella.
• Fold the dough over, press the edges well to seal and crimp with a fork.

Cook the panini pockets

• Heat a lightly oiled pan over medium heat.
• Cook the pockets in batches until golden and crisp on both sides and the cheese is melted.

Serve

• Serve the pockets warm while the cheese is still gooey.