Corned Beef and Mashed Potato Croissant Pockets. Great recipe for Corned Beef and Mashed Potato Croissant Pockets. Top with corned beef, cheese and sauerkraut. Place the corned beef in a large pot and cover with water.
Add the seasoning included in the package. (No, I don't rinse mine.) Bring to a boil, then reduce to a simmer. Mash the potatoes using a potato masher/fork. Add milk and butter and mix well until well combined and smooth.
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, corned beef and mashed potato croissant pockets. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Corned Beef and Mashed Potato Croissant Pockets. Top with corned beef, cheese and sauerkraut. Place the corned beef in a large pot and cover with water.
Corned Beef and Mashed Potato Croissant Pockets is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. Corned Beef and Mashed Potato Croissant Pockets is something which I have loved my whole life. They're fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have corned beef and mashed potato croissant pockets using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Corned Beef and Mashed Potato Croissant Pockets:
- {Prepare 1 packages of refrigerated crescent rolls.
- {Take 3 cup of cooked corned beef, chopped into small pieces.
- {Prepare 2 cup of mashed potatoes.
- {Prepare 1 of egg, beaten.
- {Get 1 tbsp of garlic powder.
- {Take 1 tbsp of dried parsley flakes.
- {Get 1/4 tsp of salt & pepper.
Finely chop dill pickles, jalapenos and parsley. Refrigerated crescent dough is stuffed with corned beef hash, sautéed vegetables, scrambled eggs, and cheese, then baked until golden. If you have leftover corned beef, chop it fine and use in place of the canned version here. Add the sour cream, corned beef, Cheddar, chives, and milk to the mashed potatoes and combine thoroughly.
Instructions to make Corned Beef and Mashed Potato Croissant Pockets:
- Preheat oven to 375°..
- Unroll dough and cut out 6 equal squares from dough..
- Add salt & pepper to mashed potatoes and set aside..
- 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..
- Fold dough over the filling and pinch and tuck together the edges to form a pocket..
- Brush beaten egg over each pocket and sprinkle with garlic powder and dried parsley flakes..
- Bake for 10 to 12 minutes or until tops are golden browned. Cool and enjoy!.
Stir in the ketchup and relish, if using. Season with salt and pepper to taste. Rub corned beef all over with the mixture. Place meat on top of the onions, fat cap up. Bring aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.
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