Corned beef and cabbage is one of my all-time favorite dishes. The likelihood of leftovers is actually quite slim. But, if you find yourself with leftover corned beef and cabbage, this recipe’s for you. Flaky puff pastry, filled with the corned beef, cabbage, a bit of gruyere cheese and baked with a little more cheese on top.
Think of it as the best hot pocket of life. And good news, as per usual, it’s super simple to make.
Leftover Corned Beef and Cabbage Pastry
Check that cheese, crisply baked into the pastry. It reminds me of those asiago cheese bagels that are so impossible to resist.
Simple and Savory
All you have to do is get the puff pastry from the freezer section of the grocery store, thaw it, unfold it and cut it into large squares. Of course, if the variety of pastry that you get is folded into thirds, this presents a bit of an issue. What I did was cut off the top third of the two sheets that came in the package and then joined them together by pressing at the seam. Then, that gave me three large, rectangular sheets and I cut them in half to make squares and proceeded with the rest of the recipe.
Next, fill each square with equal amounts of corned beef, cabbage and a heaping tablespoon’s worth of shredded gruyere. I used gruyere just because it does a great job of melting, and the buttery sharp flavor melds well with the corned beef and cabbage.
Fold the sides over the top, allowing the sides to remain a bit open. Brush the entire thing with a whisked egg and sprinkle more cheese over the top and bake for 20 minutes at 400F.
And that’s how you use up leftover corned beef and cabbage. These are so flaky, buttery, and savory and an easy way to re-purpose those leftovers. That is, if you have leftovers.
An easy way to make savory pastries filled with leftover corned beef and cabbage.
- 1 package puff pastry, thawed
- 1 cup leftover corned beef, chopped
- 1 cup leftover cooked cabbage
- ½ cup shredded swiss or gruyere cheese
- 1 egg, whisked
- Thaw puff pastry according to package directions.
- Pre-heat oven to 400F.
- Unfold puff pastry and cut into 6 large squares.
- Evenly divide corned beef and cabbage between the six squares, placing in the center of each square and top with a tablespoon of swiss cheese on each.
- Fold the pointed sides of the pastry up over the top of the filling to create a pocket and then brush over the top with egg wash. Top with remaining shredded cheese and place pastries on a baking sheet and bake 20 minutes at 400F.
- Serve warm.
- *can also be refrigerated and then reheated for 10 minutes at 375F