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
¼ tsp sugar
2 tsp yellow mustard
¼ tsp of garlic powder
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.