Corned Beef & Cabbage Turnovers
These Corned Beef & Cabbage Turnovers are a delightful mix of flaky pastry and savory filling, perfect for any occasion!
Servings: 4 servings
Ingredients
- 2 tablespoons canola oil for sautéing the onions
- 1 medium sweet onion finely chopped
- 4 cups coleslaw mix a mix of shredded cabbage and carrot
- 1 pound cooked corned beef chopped finely
- to taste salt
- to taste pepper
- 2 sheets frozen puff pastry thawed
- 1 large egg for egg wash
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
Instructions
- In a large skillet, heat the canola oil over medium heat. Add the finely chopped sweet onion and sauté until translucent and fragrant, about 5 minutes. Stir in the coleslaw mix and cook until softened, about another 3-4 minutes.
- Remove the skillet from heat and add the chopped corned beef, mayonnaise, Dijon mustard, and season with salt and pepper to taste. Mix everything well until combined.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8 inch thick. Cut each sheet into squares, roughly 4x4 inches.
- Place a generous spoonful of the filling onto the center of each pastry square. Fold the pastry over to form a triangle, sealing the edges by pressing with a fork.
- Beat the large egg in a small bowl and brush the egg wash over the tops of the turnovers for a beautiful golden color.
- Place the turnovers on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until they are puffed and golden brown.
Equipment
- Skillet
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush
Notes
- For added flavor, consider mixing in some herbs like thyme or dill into the filling.
- Make sure not to overfill the pastries; otherwise, they may burst while baking.
- If you have leftover filling, it can be used in sandwiches or as a topping for baked potatoes.