Corned Beef and Cabbage Pasty

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!

Corned Beef and Cabbage Pasty

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Joanie Simon
• Total Time: 1 hour 10 mins
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

A British hand-pie filled with corned beef and cabbage filling.

---

Ingredients

Scale 1x2x3x

• *If you aren’t using leftover corned beef and cabbage…leftovers version is noted below the recipe.
• 2.5 cups AP flour
• 1 tsp salt
• 1/2 cup cold butter chopped into cubes
• 1 cup cold water
• 1.5 lbs chuck roast or beef brisket cut into 1 in cubes
• 1/4 tsp allspice
• 1 tsp coriander
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp red pepper flakes
• 1/2 tsp cinnamon
• 1 Tbs steak seasoning
• 2 Tbs salt
• 1/4 cup Grey Poupon Country Dijon Mustard (or other stone ground mustard)
• 3/4 cup vinegar
• 1 cup water
• 1 cup apple juice
• 8 oz chopped carrots
• 1/2 head green cabbage, cut into thin strips
• 2 Tbs butter
• 1 Egg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by preparing the crust dough at least and hour to up to a day prior to serving. Combine the flour, salt and butter in a food processor and process until the butter is cut into the flour into little beads. Don’t over-process. Next, add water into the mix by 1/4 cup at a time until the dough holds together but not sticky. Again don’t over-mix as you don’t want to develop too much of the gluten. Roll the dough into a ball and cover with plastic wrap, allowing it to rest in the fridge at least 30 minutes up to overnight.
2. Next, prepare your filling (for the St. Patty’s leftovers version, scroll to the bottom) by mixing together the allspice, coriander, cloves, ginger, red pepper flakes, cinnamon, steak seasoning and salt and then rub that mixture all over the meat. Place the seasoned meat, mustard, vinegar, water, apple juice, and carrots into an electric pressure cooker and cook on high for 20 minutes or into a slow cooker and cook for 6 hours on high. The meat should be fork tender, able to be easily pulled apart.
3. Next, place the butter into a large pot over medium heat and as soon as the butter is melted, add the cabbage and sauté until the cabbage is soft, stirring occasionally for even cooking. Add the sautéed cabbage to the beef.
4. Once the filling is ready, heat the oven to 400F.
5. Remove the crust from the fridge and divide into six pieces. Take one pieces and roll into a ball and flatten into a disc on a floured work surface. Continue to flatten the disc into a thin round with a rolling pin, a similar thickness to a pie crust. Thick enough to hold the filling without tearing.
6. Once you have flattened the dough, fill the pastry with a scoop of the meat and cabbage filling. Fold one side to the other side creating a half moon shape with your pasty. Mix the egg with a fork and then brush egg wash along the inside seam to help seal the pasty. Then, starting at the bottom end of the half moon, fold the edge up over itself along the entire seam to seal it. For a decorative effect, you can use fork tines to depress into the seam.
7. Brush egg wash over the entire pasty and then bake immediately at 400F for 20 minutes, turning at least once during baking for even browning. You’ll know they are done when they are golden brown on the outside and make a hollow sound when you tap on the crust.
8. Serve warm. Optional sauce: equal parts sour cream and country dijon mustard.
9. *If you’re using leftover corned beef and cabbage, combine those two things (2 cups chopped corned beef and 1 cup buttered cabbage) together into a large bowl with 8 oz steamed chopped carrots, 2 Tbs Grey Poupon Country Dijon and 2 Tbs beef broth. Season with additional salt as needed based on the saltiness of your corned beef. Then continue with directions above.

• Prep Time: 25 mins
• Cook Time: 45 mins
• Category: Entree
• Cuisine: British

*Original recipe by Joanie Simon (JoanieSimon.com)