I recently discovered that corned beef and cabbage isn’t actually Irish, but it certainly is a traditional dish at my St. Patrick’s Day celebrations! I look forward to it each year. This year I decided an appetizer twist on this classic St. Patty’s Day meal was necessary.
Corned Beef and Cabbage Hand Pies
This recipe makes 24 three-inch hand pies. However, if you have a large piece of corned beef you could easily add more pie dough to your plans and make more!
Ingredients:
- 1.5 lb corned beef roast
- 1/4 a head of cabbage thinly sliced
- 1/2 medium-sized yellow onion thinly sliced
- 4 nine-inch rounds of pie dough (I did pre-made but you could absolutely make your own!)
- 1 egg
- Olive oil, salt, & pepper
Corned beef takes a long time to make. However, it’s delicious and completely worth it! Follow the directions that come on your corned beef roast. I used my crockpot and cooked the roast on low for 8 hours. My directions will begin after the corned beef is cooked. You could absolutely pick up corned beef at a deli and make this dish!
Pre-heat your oven to 450 degrees F.
Directions:
- Sauté your cabbage and onion in a saucepan over medium heat until slightly translucent and browned.
- Dice your cooked corned beef and mix into the cabbage and onion mixture.
- Cut circles from your pie dough using a cookie cutter or glass.
- Using a rolling pin, roll out your circles of dough just a bit.
- Pile the corned beef and cabbage mixture in the center of a pie dough round. Top with another round of pie dough and crimp the edges to seal. Continue until all pie dough is used.
- Put on a parchment lined cookie sheet. Cut small slots into the top of each pie to let steam out.
- Crack your egg into a small dish and add a tablespoon of cold water. Whisk the egg until it makes an egg wash. Using a pastry brush or your fingers, brush egg wash onto each pie.
- Bake in the preheated oven for approximately 10-12 minutes or until browned.
- Serve with mustard or a delicious Russian dressing.
