Description
A refined twist on classic turnovers filled with savory corned beef and tender cabbage, topped with a crispy, golden crust.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1 large egg (beaten) for egg wash
- 2 cups cooked corned beef, finely chopped
- 2 cups green cabbage, thinly sliced
- 1 small yellow onion, finely diced
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter
- Freshly ground black pepper and flaky sea salt to taste
- 1 tsp caraway seeds (optional)
- Chopped fresh parsley or chives
Instructions
- Melt butter in a wide skillet over medium heat. Add onion and cook until translucent, about 4–6 minutes.
- Add garlic and cook 30 seconds until fragrant, then add sliced cabbage and sauté until glossy, about 8–10 minutes.
- Stir in chopped corned beef, Dijon, and Worcestershire, cooking 2–3 minutes until slightly reduced.
- Cool the filling to warm or room temperature to prevent soggy pastry.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Unfold the cold puff pastry and cut into 4–6 squares or rounds.
- Spoon a portion of filling onto one half of each pastry piece, brush edges with egg, and fold to enclose.
- Brush the tops with egg wash, sprinkle with caraway seeds if using, and bake until golden brown, about 16–20 minutes.
- Rest the turnovers for 5 minutes before serving; garnish with parsley or chives.
Notes
Cool completely on a wire rack before storing. Refrigerate in an airtight container for up to 3 days or freeze unbaked turnovers for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 turnover
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg