Ingredients
The following ingredients have 4 Servings
- 1 3 lb pot roast
- 2 tbsp chili garlic sauce
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1 small onion (chopped)
- 3 carrots (peeled and chopped)
- 1 apple (I used Granny Smith) (peeled, cored and chopped)
- 2 pkg puff pastry (thawed)
- 2 cups prepared mashed potatoes
- 16 slices cheddar cheese
Instruction
- In a slow cooker, add the roast, chili garlic sauce, brown sugar, salt, onion, carrots and apple. Cook on LOW heat for 8 hours. Shred the meat with two forks. Allow to cool for assembly.
- Alternatively, use leftover pot roast for the pockets or your own go-to recipe for pot roast.
- Cut each of the four sheets of thawed puff pastry in half so you have 8 pieces.
- One half of one piece, place about 1/4 cup of mashed potatoes in an even layer, leaving about 1/2-inch border at the edges.
- Top the mashed potatoes with an equal amount of pot roast.
- Top the pot roast with two slices of the cheddar cheese.
- Fold the pocket in half and crimp the edges with a fork to seal in the filling.
- Repeat the process to make 8 total pot roast pockets.
- Place the pockets in a single layer on sheet pans lined with parchment paper.
- Freeze the pockets for at least four hours. Place the frozen pockets in freezer-safe zippered bags to store, for up to one month in the freezer.
- When ready to serve, preheat the oven to 400 degrees F.
- Place the desired number of pockets on sheet pans lined with parchment paper.
- Bake until golden brown, about 40 minutes.
