Corned Beef & Cabbage Turnovers
By Ashley Cuoco of Cuoco Contento
Images
Serves
Makes 24 small or 12 large turnovers
Ingredients
- 2 tablespoons unsalted butter
- ½ yellow onion, finely chopped
- 2 gloves garlic, minced
- 3 cups shredded coleslaw mix (cabbage and carrot)
- ½ lb. sliced deli corned beef, chopped
- 1 tablespoon fresh parsley, chopped
- 1 box (2 sheets) puff pastry, fully thawed
- Egg wash (1-2 eggs and 2 tablespoons water), for brushing pastry
- Dijon mustard, for dipping
- Course sea salt, for sprinkling
Procedure
Notes: This is a great way to use up leftover corned beef and cabbage.
Preheat oven to 375 °F. Line 2 baking sheets with parchment paper.
Add butter to a large skillet over medium heat. When melted, add onion. Cook, stirring occasionally, about 5 minutes until softened. Add garlic and stir until fragrant, 1 minute. Add coleslaw and stir to combine. Add a ¼ water and cover. Cook about 5 minutes, until coleslaw is cooked through.
Uncover and stir in corned beef and parsley. Remove from the heat.
Unroll puff pastry on a lightly flowered cutting board. Use a rolling pin to flatten just slightly, until rectangle is roughly 14" by 10". Use a knife to divide into (12) 3" squares. Or, cut larger squares if you like.
Place about 2 tablespoons of corned beef and cabbage filling into the center of each square. Brush the edges with a little water to seal. Fold one corner to meet the opposite corner, creating a triangular pocket. Use a fork and press down along the edges to seal each one. Brush each turnover with egg wash and place on baking sheets. Sprinkle with sea salt.
Bake one sheet at a time—refrigerate the other while one is baking. Bake the first sheet 25-30 minutes, until pastry is a deep, golden brown. Remove from the oven and bake the second pan.
Serve with Dijon mustard for dipping and plenty of beer!
Preheat oven to 375 °F. Line 2 baking sheets with parchment paper.
Add butter to a large skillet over medium heat. When melted, add onion. Cook, stirring occasionally, about 5 minutes until softened. Add garlic and stir until fragrant, 1 minute. Add coleslaw and stir to combine. Add a ¼ water and cover. Cook about 5 minutes, until coleslaw is cooked through.
Uncover and stir in corned beef and parsley. Remove from the heat.
Unroll puff pastry on a lightly flowered cutting board. Use a rolling pin to flatten just slightly, until rectangle is roughly 14" by 10". Use a knife to divide into (12) 3" squares. Or, cut larger squares if you like.
Place about 2 tablespoons of corned beef and cabbage filling into the center of each square. Brush the edges with a little water to seal. Fold one corner to meet the opposite corner, creating a triangular pocket. Use a fork and press down along the edges to seal each one. Brush each turnover with egg wash and place on baking sheets. Sprinkle with sea salt.
Bake one sheet at a time—refrigerate the other while one is baking. Bake the first sheet 25-30 minutes, until pastry is a deep, golden brown. Remove from the oven and bake the second pan.
Serve with Dijon mustard for dipping and plenty of beer!
Corned Beef & Cabbage Turnovers
By Ashley Cuoco of Cuoco Contento
Serves
Makes 24 small or 12 large turnovers
Ingredients
- 2 tablespoons unsalted butter
- ½ yellow onion, finely chopped
- 2 gloves garlic, minced
- 3 cups shredded coleslaw mix (cabbage and carrot)
- ½ lb. sliced deli corned beef, chopped
- 1 tablespoon fresh parsley, chopped
- 1 box (2 sheets) puff pastry, fully thawed
- Egg wash (1-2 eggs and 2 tablespoons water), for brushing pastry
- Dijon mustard, for dipping
- Course sea salt, for sprinkling
Procedure
Notes: This is a great way to use up leftover corned beef and cabbage.
Preheat oven to 375 °F. Line 2 baking sheets with parchment paper.
Add butter to a large skillet over medium heat. When melted, add onion. Cook, stirring occasionally, about 5 minutes until softened. Add garlic and stir until fragrant, 1 minute. Add coleslaw and stir to combine. Add a ¼ water and cover. Cook about 5 minutes, until coleslaw is cooked through.
Uncover and stir in corned beef and parsley. Remove from the heat.
Unroll puff pastry on a lightly flowered cutting board. Use a rolling pin to flatten just slightly, until rectangle is roughly 14" by 10". Use a knife to divide into (12) 3" squares. Or, cut larger squares if you like.
Place about 2 tablespoons of corned beef and cabbage filling into the center of each square. Brush the edges with a little water to seal. Fold one corner to meet the opposite corner, creating a triangular pocket. Use a fork and press down along the edges to seal each one. Brush each turnover with egg wash and place on baking sheets. Sprinkle with sea salt.
Bake one sheet at a time—refrigerate the other while one is baking. Bake the first sheet 25-30 minutes, until pastry is a deep, golden brown. Remove from the oven and bake the second pan.
Serve with Dijon mustard for dipping and plenty of beer!
Preheat oven to 375 °F. Line 2 baking sheets with parchment paper.
Add butter to a large skillet over medium heat. When melted, add onion. Cook, stirring occasionally, about 5 minutes until softened. Add garlic and stir until fragrant, 1 minute. Add coleslaw and stir to combine. Add a ¼ water and cover. Cook about 5 minutes, until coleslaw is cooked through.
Uncover and stir in corned beef and parsley. Remove from the heat.
Unroll puff pastry on a lightly flowered cutting board. Use a rolling pin to flatten just slightly, until rectangle is roughly 14" by 10". Use a knife to divide into (12) 3" squares. Or, cut larger squares if you like.
Place about 2 tablespoons of corned beef and cabbage filling into the center of each square. Brush the edges with a little water to seal. Fold one corner to meet the opposite corner, creating a triangular pocket. Use a fork and press down along the edges to seal each one. Brush each turnover with egg wash and place on baking sheets. Sprinkle with sea salt.
Bake one sheet at a time—refrigerate the other while one is baking. Bake the first sheet 25-30 minutes, until pastry is a deep, golden brown. Remove from the oven and bake the second pan.
Serve with Dijon mustard for dipping and plenty of beer!