When St. Patty’s rolls up, it’s time to roll out the corned beef and cabbage in true American fashion. That’s right, American, not Irish. Last year social media spread the word that corned beef and cabbage are as Irish as spaghetti and meatballs. Ooooooops…But, that’s not keeping me from boiling up a brisket on March 17th. If you’re in the same boat, you inevitably have leftovers. This year I wanted to make a recipe that could repurpose those leftovers for you. Or, if you’re tired of the traditional corned beef brisket situation, a new potential tradition. Pasties are British, so again, I’m totally butchering any semblance of tradition and cultural heritage. But, if you like hand pies and you like corned beef and cabbage, throw tradition out the window and sink into some serious comfort food.
Corned Beef and Cabbage Pasty
I first tried a Cornish pasty at a restaurant here in Arizona called the Cornish Pasty Co. If you’ve never tried a pasty (pronounced “Pass-tee”), imagine the very best, most substantial Hot Pocket of life. Flaky, buttery crust housing your choice of filling, a meat & potatoes lover’s paradise.
This recipe takes your leftover corned beef and cabbage (or if you don’t have leftovers and just want to make these, I’ve got that version of the recipe below, too!) and repurposes it into one of the magical “hot pockets,” but fancier, because you don’t need one of those cardboard sleeves to heat them (do those really do anything or are they just there for show?)
And…you made the pie crust yourself! Don’t let the pie crust people lie to you like they lied to me for so long! Homemade is not hard to make! Heck, the one in this video I threw together in the five minutes between cleaning up the breakfast dishes and chauffeuring kids to preschool. It’s all about knowing what the dough should feel like and not over working it. I promise it’s worth attempting.
Let me show you! Calvin jumped in the kitchen for his YouTube debut and a few bites of pasty:
See? Fancy Hot Pockets, right?
Then take your knife and slice, if you’re trying to be ladylike. If you want to attack the whole thing like a sandwich, go bananas.
Where’s the beef? It’s right here!
Any questions or help you need on these, just give me a holler in the comments below. I’m here to help with your St. Patty’s cooking conundrums and wish you all the luck of the Irish!
[tasty-recipe id=”6818″]
*Original recipe by Joanie Simon (JoanieSimon.com)
