corned beef cabbage pasty

Corned Beef & Cabbage Pasties


corned beef cabbage pasty

Corned Beef & Cabbage Pasties

Your corned beef leftovers in pasty form.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Irish, UK
Servings 10 pasties


for the filling:

  • 1 lb Yukon Gold potatoes, cubed
  • 1 carrot, sliced
  • 1 small onion, sliced into quarter moons
  • 1 1/2 cups sliced cabbage
  • 1 lb corned beef, cubed
  • 1 teaspoon ground mustard
  • 1 teaspoon dried thyme
  • freshly ground black pepper

for the dough:

  • 4 cups flour
  • 1 1/3 cup cold butter, cut into 1-inch chunks
  • 1/2 tablespoon ground mustard
  • 1 tablespoon malt vinegar
  • salt
  • freshly ground black pepper
  • 10-16 tablespoons ice water

egg wash:

  • 1 egg
  • 1 tablespoon milk


  • Preheat oven to 350.
  • Boil potatoes and carrot until fork tender. Drain. Place in a large bowl.
  • Meanwhile, saute the onion and cabbage until the onion is translucent and the cabbage has cooked down. Stir into the potato/carrots and spices. Cool to about room temperature.
  • When you are ready to go, stir in your cold, leftover corned beef. You should have about 7 cups of filling.
  • Make the dough:
  • Place the butter and dry ingredients into a food processor. Add the vinegar and then water one tablespoon at a time and pulse just until the mixture sticks together. Place on lined baking sheets and bake for 60 minutes or until golden brown and cooked through.
  • Place on lined baking sheets and bake for 60 minutes or until golden brown and cooked through.
  • Fill with 3-4 tablespoons of the meat filling (centered).
  • Fold in half. Prick the top and crimp shut along the side with a fork.
  • Beat together the egg wash ingredients. Brush with egg wash.
  • Place on lined baking sheets and bake for 60 minutes or until browned and cooked through.


If you have any leftover filling, fry it up and make hash!


I am going to say right off I am not claiming this is some authentic Cornish, Irish or English dish.  It isn’t one of the pasties even from areas like Michigan where Cornish miners settled and kept up the traditions. I don’t want to get any angry emails.

These are my idea for a fun way to use up already not authentically Irish corned beef and cabbage for St Patrick’s Day. I love making up recipes for corned beef leftovers. I truly look forward to it every year. Some years are more successful or fun than others (bao, buns, pierogi, knishes, stuffed cabbage) but all are very tasty. This year I discovered the corned beef from Lidl is extra delicious  (and way easier than making my own) so I stocked up and had plenty to play around with.

For this recipe, I only had leftover corned beef, I did not have leftover potato or carrot, or cabbage so I made that all fresh. If you’d prefer to use leftovers for everything, just make sure your filling isn’t too wet (drain it or heat it up and let it evaporate) and that it equals about 7-8 cups. I have to say, I think the flavor is probably better if you at least brown up those onions before adding them in. The trick to a really good pasty is layers of flavor which is why I flavor both the dough and the filling and make sure the filling has distinct pieces in it. Ideally, every bite would have a little bit of everything in it, but with it’s own texture and flavor. You don’t want to bite into a pasty full of mush.

These are pretty easy to make, even starting from scratch. I am fine with them being a bit more “rustic” so didn’t get too precise with the shapes. The dough is very pliable and easy to fill. Resist the urge to cut down on the butter, it sounds like a lot but any less and the pastry tears and you have a leaky pasty on your hands.

One Comment

  1. Vicki Barrett

    Brilliant! I have seen recipes from the north of England using the stuff from a can but never fresh corned beef. Definitely going to try this

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