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Irish Pastry
This recipe is a great way to utilize leftover corned beef, potatoes, and cabbage from St Patrick's Day
Ingredients
- Pillsbury refrigerated pie crusts
- 2 tbsp butter
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cup chopped cabbage
- 2 tbsp minced parsley
- 1 tsp dried thyme leaves
- 2 tbsp pickle juice
- 1/2 lb chopped corned beef
- 3 tbsp honey mustard
- 1 tbsp horseradish
- 1 1/4 cup mashed potatoes 1 1/2 tbsp for each pastry
- 1 cup shredded Irish cheddar
- 15 large dill pickle slices (hamburger rounds)
- 1 egg mixed with 1 tbsp water
Instructions
- Make sure your pie crusts are ready to use according to package directions.
- In a large skillet melt butter and then add the carrots, celery and onions. Cook until softened over medium heat for about 10 minutes. Stir in cabbage and cook a few minutes until cabbage has wilted. Stir in pickle juice to deglaze pan.
- Mix in parsley and thyme leaves and check for seasoning. Add salt and pepper if needed. Stir in chopped corned beef until mixture is well mixed. Remove from heat and set aside.
- Combine honey mustard and horseradish and set aside.
- Roll out pie crusts and using a 5″ pastry cutter, proceed to cut out rounds of pastry.
- Place on a large parchment lined baking sheet. Brush each pastry circle with a bit of mustard. On the lower half of each round spoon approximately 1 1/2 T of mashed potatoes. Top with about 1 1/2 T of corned beef mixture. Top with a slice of dill pickle and finish with a bit of shredded cheese.
- Preheat oven to 425 degrees. Fold the other half onto the filled pasty and crimp shut. Finish stuffing and folding all the pasties. Brush each with egg wash. Bake for 18 minutes or until golden brown.
