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CORNED BEEF HAND PIE WITH CABBAGE AND SPICY MUSTARD

Directions

  • Preheat oven to 400°F and line two baking sheets with parchment.
  • In a medium bowl, combine the corned beef, cabbage and carrot mixture, and green onions
  • In a small bowl, whisk together the mustard, vinegar, flour, sugar, garlic powder, and 1 egg.  Pour into mixture in medium bowl and stir well.
  • Whisk together the remaining egg with 1 tbsp water to make egg wash and set aside.
  • Roll out pie crust dough and use 8-9” tart pan to cut into 4 large circles. Lay 2 per sheet.
  • Pile 1 ½ cups filling, onto one half of first dough circle evenly, leaving ½” for crimping. Sprinkle with salt and pepper.
  • Repeat for remaining dough circles.
  • Use a pastry brush to coat the ½” rim with the remaining egg, beaten
  • Gently fold the empty half over the filling, using a finger to press and seal.
  • Use a sharp knife to lightly score the top of each pie and brush the top with the beaten egg.
  • Bake for 25-30 minutes or until crusts are golden and firm.

Ingredients:

  • 1 cup of cooked corned beef, finely chopped
  • 1 cup grated cabbage carrot mixture, finely chopped
  • ¼ cup sliced green onions
  • 2 refrigerated pie crusts
  • 1 tbsp apple cider vinegar
  • 1 tbsp flour
  • 1/4 tsp sugar
  • 2 tsp yellow mustard
  • 1/4 tsp of garlic powder
  • 2 eggs
  • sea salt (maldon) and pepper

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CORNED BEEF HAND PIE WITH CABBAGE AND SPICY MUSTARD