Cut off thumb-sized piece of dough, and roll it into disk. Place spoonful of pot roast mixture into center of dough, apply small amount of beaten egg, and seal it. Repeat this process to make as many as you’d like.
If baking: preheat oven to 375°F. Once all beignets are formed, place them on cookie sheet lined with parchment paper, and bake for 15 to 20 minutes, or until golden brown.
If pan-frying: heat 1½ inches of vegetable oil in sauté pan, and pan-fry on medium until golden brown and crispy.
Once beignets are cooked, place them on warm platter, and grate generous amount of fresh horseradish over them. Serve immediately.
