Corned Beef and Mashed Potato Croissant Pockets
Corned Beef and Mashed Potato Croissant Pockets

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, corned beef and mashed potato croissant pockets. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Corned Beef and Mashed Potato Croissant Pockets. I could eat my weight in these lil goodies! lol Used leftover corned beef and mashed potatoes for a new meal to try thats quick and easy :hungry Corned beef mashed potatoes might be a bit different from what you are used to but they are so worth trying! All it takes is adding a few more ingredients to your mashed potatoes and right away you bring this side to a whole new level.

Corned Beef and Mashed Potato Croissant Pockets is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Corned Beef and Mashed Potato Croissant Pockets is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have corned beef and mashed potato croissant pockets using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Corned Beef and Mashed Potato Croissant Pockets:
  1. Get 1 packages refrigerated crescent rolls
  2. Get 3 cup cooked corned beef, chopped into small pieces
  3. Prepare 2 cup mashed potatoes
  4. Take 1 egg, beaten
  5. Take 1 tbsp garlic powder
  6. Take 1 tbsp dried parsley flakes
  7. Take 1/4 tsp salt & pepper

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Steps to make Corned Beef and Mashed Potato Croissant Pockets:
  1. Preheat oven to 375°.
  2. Unroll dough and cut out 6 equal squares from dough.
  3. Add salt & pepper to mashed potatoes and set aside.
  4. Fill one end of the dough with 2 or 3 tablespoons of corned beef and 2 or 3 tablespoons of mashed potatoes on top of that.
  5. Fold dough over the filling and pinch and tuck together the edges to form a pocket.
  6. Brush beaten egg over each pocket and sprinkle with garlic powder and dried parsley flakes.
  7. Bake for 10 to 12 minutes or until tops are golden browned. Cool and enjoy!

I could eat my weight in these lil goodies! lol Used leftover corned beef and mashed potatoes for a new meal to try thats quick and easy :hungry KookinQueen. Corned Beef and Potato Chowder. corned beef brisket, red potatos, onions, corn starch, kosher salt, water. Boil potatoes and fix like mashed potatoes using the butter and milk – at the last mash the can of corned beef into the potatoes – serve hot –. An easy recipe for comforting corned beef potato cakes; this recipe is a great way to use up leftover boiled potatoes. Leftover potatoes don't last long round here.

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