Corned Beef & Cabbage Turnovers

Corned Beef ad Cabbage Turnovers are a great way to serve up left over corned beef. They can be served as either a heavy appetizer or a nifty handheld dinner or meal. To make these turnovers, preheat your oven to 375 degrees. Then, saute the onions, cabbage / slaw mix, corned beef, salt and pepper. Take two sheets of thawed puff pastry dough, roll out flat, and cut it into 9 squares. Take a spoonful of the sauteed corned beef mixture and place it on one square of dough, and rub water on the edges of the dough. Cover the beef mixture with another dough square, press the edges with a fork, and brush some egg wash on top. When all of the squares are done, place them on a lined baking sheet, and place them in the oven to bake for roughly 20 minutes or until golden brown. Serve with a side of Dijon sauce dip.

Key Takeaways:

  • Corned beef and cabbage turnovers are a good appetizer recipe.
  • To make the turnovers, put filling in a puff pastry, rub edges with water, cover with the top pastry, press with a fork to seal, and brush with egg wash.
  • There are also other good recipes for using leftover corned beef and cabbage.

“Should you have any corned beef left over from St. Patrick’s Day, do yourself a favor and make Corned Beef and Cabbage Turnovers.”

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