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Corned Beef Hand Pie with Cabbage and Spicy Mustard

a pizza sitting on top of a wooden table


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


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.