Flaky and bursting with flavor, these hand pies are a perfect spin on a classic corned beef sandwich. Filled with cheese, onions, cabbage and succulent corned beef, these pies will be the star of your St. Paddy's day party.
2 sheets puff pastry
2 egg (for egg wash)
1 cup corned beef chopped
1/4 cup white onion minced
1/2 cup Dubliner or cheddar cheese
1/2 cup green cabbage
2 tablespoons butter
Salt and pepper to taste
Bring a large skillet to medium heat. Add butter and minced onion. Once soft (around 3 minutes) add cabbage.
After about 10 minutes, add corned beef.
Let cook until cabbage is soft, roughly another 5 minutes.
Preheat oven to 375°F.
Cut the two puff pastry sheets into equal-sized rectangles or crescent shapes.
Add a spoonful of corned beef mixture to the center of each puff pastry. Sprinkle cheese on top.
Top each rectangle or crescent with another puff pastry.
Use a fork to crimp the edges. Then use a sharp paring knife to add a long slit to the top of each puff pastry.
Brush the tops with the beaten eggs.
Bake for 15-20 minutes or until golden brown.