Corned Beef & Cabbage Pasties
Your corned beef leftovers in pasty form.
Ingredients
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
Instructions
- 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.
Notes
If you have any leftover filling, fry it up and make hash!