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Corned Beef & Cabbage Turnovers

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


Procedures:

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!

Ashley Cuoco of Cuoco Contento

 
 
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