Leftover Pot Roast Pockets
Leftover Pot Roast Pockets. What’s better then pot roast with all the fixings? Leftover over pot roast pockets! Tender roast beef, roasted potatoes, carrots and gravy encased in a tender crispy pie crust wrapper. Leftovers have gotten a bad rap and it’s time we change that! Your family may say they don’t like leftovers.
Can the lunch pockets be frozen?
HOW TO MAKE LEFTOVER POT ROAST POCKETS
- Once the pie dough is made, divide dough into 4 equal portions.
- Roll one portion into a 9-inch round
- Add pot roast, potatoes, carrots and a dollop of gravy to the center.
- Fold in half and crimp all around the outer edges.
- Repeat for remaining dough portions.
- Brush with an egg wash and bake until golden brown.
Create Leftover Pockets with these delicious recipes
- SLOW COOKER SOUTH OF THE BORDER ROAST
- SLOW COOKER CRANBERRY ROAST
- SEMI HOMEMADE CHICKEN POT PIE
- INSTANT POT SWISS STEAK
Recipe Variations—not meant to be added all at once
- Use puff pastry
- Add cheese
- Add green beans
- Add corn
- creamed or mashed potatoes
MORE POCKET RECIPES
- SAUSAGE AND EGG BREAKFAST POCKETS
- PICADILLO POCKETS
- KOREAN BEEF POCKETS
- ARTICHOKE DIP POCKETS
- ASPARAGUS POCKETS
Leftover Pot Roast Pockets
Yield:
Makes 4 Large Pockets
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Change the way your family thinks about leftovers with these delicious pockets
Ingredients
- 1 recipe Perfect Every Time 10 Minute Pie Crust (link below)
- leftover pot roast, potatoes, carrots and gravy
- 1 large egg
- 1 tablespoon cold water
- optional topping: salt and pepper
Instructions
- Start by making one pie dough recipe→PERFECT EVERY TIME 10 MINUTE PIE CRUST
- Preheat oven to 375°.
- Line a baking sheet with parchment paper.
- Divide dough into 4 equal portions.
- Roll one portion into a 9-inch round.
- to the center add roast, potatoes, carrots and about 1 TABLESPOON of gravy over the top of the vegetables.
- Moisten round the edge of the circle of dough with cold water.
- Fold the dough over the vegetables to the other side.
- With the tines of a fork crimp the edges.
- In a small bowl whisk together the egg and water.
- Brush the egg wash over the entire top and sides of the pocket.
- Sprinkle the top with a little salt and pepper.
- Make small cuts in the dough for steam to escape.
- Place pockets on the prepared baking sheet.
- Repeat for the remaining 3 pockets.
- Bake 35 minutes or until golden brown.
Notes
For Freezing:
TO FREEZE: Place pockets in freezer safe zip top bags up to a month. Slightly under bake the pockets or leave the dough raw and freeze.
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