Corned Beef & Cabbage Pasties in Rye Crust

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Corned Beef & Cabbage Pasties in Rye Crust

Use your St. Patrick's Day leftovers to make delicious hand pies. Pasties can be enjoyed warm from the oven or at room temperature.

Prep Time30

Bake Time20

Total Time50

Servings:8 pasties

Ingredients

1 cup chopped corned beef (see note)
2 cups chopped cooked cabbage
6 oz Irish cheddar cheese (shredded)
1 tablespoon brown mustard
salt & pepper to taste
1 recipe Rye Pie Dough (chilled)
1 egg (for egg wash)
Caraway Seeds
Flaky Sea Salt

Instructions

Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, mix together1 cup chopped corned beef, 2 cups chopped cooked cabbage, 6 oz Irish cheddar cheese and 1 tablespoon brown mustard. Add salt and pepper to taste.
Roll the dough to 1/8” thick. Rye dough can be a bit crumbly, just knead it back together if it breaks apart.
Use a small plate, cake pan or cardboard circle as a guide to cut 6” rounds from the dough. Re-roll the scraps and continue cutting to use all the dough. (see note)
Brush each round with egg wash all the way to the edges. Divide the filling between the rounds, using about ⅓-½ cup of filling for each. Use your hands to compact the filling to make it easier to form the pasties.
Lift the two sides of the dough over the filling and pinch them together to form a tight seal. Use your fingers to crimp along the seam. The crimped edge should be on the top of the pasty. Arrange the pasties, standing up, on the prepared baking sheet. Cover and refrigerate the pasties for 20-30 minutes.
Preheat the oven to 400 °F. Use a fork to poke a steam vent on both sides of each pasty. Brush with egg wash and sprinkle with caraway seeds and flaky salt.
Bake until golden brown, 20-25 minutes. Serve warm or room temperature.

Notes

The exact amount of corned beef and cabbage is variable. If you've got leftover potatoes you can add them. Use whatever you've got left over to make about 4 cups of filling in total.

For appetizer-sized pasties cut 3" rounds.

The pasties are best eaten the day they’re baked, but leftovers can be refrigerated or frozen and warmed in the oven to serve.

Nutrition