Instructions

TO MAKE YOUR MASHED POTATOES.

Over medium-low heat, fill your saucepan with an inch’s worth of water and place your potato cubes into it. Cover your saucepan with its lid.
Let your potatoes steam until they are super soft and crumble a bit to the touch—about 20 minutes.
Transfer your potatoes to your mixing bowl (discard any excess water). Use your potato masher to mash them down until you have an even and smooth(ish) mush.
Add heavy cream, melted butter, whole milk, dijon mustard, garlic powder, onion and powder. Fold them in using your rubber spatula.
Fold in salt and pepper to taste.

TO PUT TOGETHER YOUR POP-TARTS.

Line your cookie sheet with your silpat.
Lightly dust your clean counter with flour and lay 1 dough sheet on it.
Gently use your rolling pin to roll your dough. You want its thickness to be just slightly thinner here.
Use your paring knife to cut your dough in a 3x3 grid making 9 rectangles. Transfer each rectangle to your silpat lined cookie sheet making sure that they are about an inch apart.
Add a little more flour to your work surface and lay your second sheet of puff pastry dough down on it.
One by one, lightly press your whole tarragon leaves in an aesthetically pleasing way over over your puff pastry dough. In the next step we will press them in more firmly.
Gently lay a sheet of parchment paper over your tarragon leaf covered dough (it should cover all of your dough). Gently use your rolling pin to help press your leaves into your puff pastry dough.
Like before, cut this piece of puff pastry dough into a 3x3 grid of rectangles. Leave these on your counter for a couple of minutes while you stuff your pop-tarts.
Use your spatula to scoop roughly 2 tablespoons of mashed potatoes onto each rectangle of dough on your cookie sheet. Spread each mashed potato scoop into a smaller rectangle in the middle of the piece of dough leaving roughly a 1/4 inch boarder of bare dough around it.
Use your spatula to dig a little well in the middle of your potato rectangles.
Use your teaspoon to scoop your gravy and spread it into the well in the middle of your mashed potatoes.
Sprinkle your chopped tarragon over your gravy.
Dip your pastry brush into your egg and water mixture (aka your “egg wash”) and lightly brush the exposed border of dough with it. This will help to seal your pop-tarts. DON’T discard of your egg wash, you will be using it again.
Lay a rectangle of your tarragon puff pastry dough over each of your potato and gravy topped rectangles of dough.
Use your finger tips to press the edges of your top dough and bottom dough tightly together around your potato and gravy mixture.
Use your paring knife to cut off any uneven edges.
Slice two diagonal lines in the middle of your tarragon dough. This is to make sure that when the potatoes and gravy heat durning the baking process, the heat has a place to escape—otherwise it will create one, YIKES!
Use your pastry brush to brush the visible part of your dough with your egg wash. DON’T go lifting them to get the bottom parts.
Sprinkle your finishing salt over the middle of each of your pop-tarts.
Refrigerate them for 30 minutes.

TO BAKE YOUR POP-TARTS

Preheat your oven to 400º.
Bake until they’ve puffed up and are golden brown—15 minutes.
Let cool for 5 minutes. Seriously, the insides will be super scald-y straight out of the oven.