Savory Irish Corned Beef and Cabbage Hand Pastries
1 pie crust, purchased or homemade
1/4 pound deli corned beef, shaved
1/2 cup Kerrygold Irish Dubliner Cheddar or gruyere cheese, grated
2-3 small red or white potatoes, cut into small pieces
2 small carrots, peeled and cut into small pieces
1 cup finely shredded cabbage
1 sprig rosemary, minced
1 egg beaten, plus 1 tbsp water
Fresh cracked pepper
In a medium sized saucepan, steam or boil carrots and potatoes covered, until just tender. Add cabbage and remove from heat. Cover and let rest for a couple of minutes to soften. Drain and toss with salt and pepper to taste. Mix in rosemary.
Heat oven to 400 degrees
On a lightly floured board, lightly roll crust. Cut into 4 large circles. Place circles on to a large parchment lined baking sheet. Evenly divide the corned beef and place in the center of each pastry. Top with vegetable mixture and cheese. Season with salt and pepper. Fold and press edges together to seal, using egg wash if necessary. Brush pastries with egg wash. Finish with fresh cracked pepper and sea salt. Slash top.
Bake for 18-20 minutes or until golden brown.
Makes 4 large pastries
Recipe by Amy Richardson