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Leftover Corned Beef and Cabbage Pastry

  • Author: Joanie Simon
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 pastries 1x


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


  1. Thaw puff pastry according to package directions.
  2. Pre-heat oven to 400F.
  3. Unfold puff pastry and cut into 6 large squares.
  4. 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.
  5. 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.
  6. Serve warm.
  7. *can also be refrigerated and then reheated for 10 minutes at 375F
  • Category: Entree
  • Cuisine: Irish