Corned Beef & Cabbage Pasties
These corned beef and cabbage pasties are a delicious way to use St. Patrick’s Day leftovers. Hand pies can be enjoyed warm from the oven or at room temperature.
Use leftover corned beef to make delicious pasties (hand pies)
This is a riff on traditional Cornish Pasties. Cornish Pasties are hand pies filled with meat and potatoes. Back in the day, the filled pastry would be a convenient lunch for coal miners since it could be eaten without utensils. The pasties could be filled with leftovers from last night’s dinner.
I love the combination of flavors in these hand pies. The rye crust and caraway seeds marry perfectly with the corned beef and cabbage filling. The mustard adds a tangy note and the cheddar brings it all together.
Ingredients
Ingredient Notes
- Corned Beef & Cabbage – Don’t fret about the exact proportions listed for the filling. You’ll need a total of about 4 cups of filling. Any mix of chopped corned beef cabbage, cheddar, and even potatoes if you’ve got them, will work here.
- Cheddar – The cheese melts and binds the ingredients together. You can use any melting cheese.
- Mustard – The mustard is for flavor and can be left out if you prefer.
- Rye Pie Dough – You can use any homemade or store-bought pie dough for this recipe. Sourdough Pie crust, White pie dough, whole wheat pie dough or cornmeal pie dough can be used.
Process Photos
See the recipe card for detailed measurements and instructions.
- Combine the chopped corned beef, cabbage, mustard and shredded cheese in a bowl.
- Roll the rye pie dough to 1/8″ thick and cut into 6″ rounds (for cocktail size pasties cut 3″ rounds).
- Whisk the egg for egg wash.
- Lay the dough rounds out on your work surface.
- Brush each round with egg wash.
- Divide the filling among the rounds. Use no more than 1/3-1/2 cup of filling per pastie.
- Lift two sides of the dough round to meet on top.
- Close the seam to encase the filling.
- Pinch the dough between your fingers to crimp the seam.
- Line the pasties on a parchment lined sheet pan.
- Brush each pastie with egg wash and sprinkle with caraway seeds.
- Bake until the dough is golden brown and the filling is hot.
- Serve immediately.
- Cut the dough into 3″ rounds to make cocktail size pasties. These are perfect for your St. Patrick’s party.
Work Ahead & Storage Tips
- The Rye Pie Dough can be made ahead and refrigerated for up to 2 days, or frozen for 3 months.
- To work ahead you can assemble the pasties and then freeze. Defrost and bake the pasties the day you plan to serve them.
- Pasties are best the day they are baked. Leftover pasties can be refrigerated up to 2 days, or frozen up to 3 months. Defrost and warm in the oven before serving.
- Pasties can be served warm or at room temperature.
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Corned Beef & Cabbage Pasties in Rye Crust
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.
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Have you used other fillings? Not sure I can find corned beef without lots of preservatives.. So I’m wondering if you’ve tried anything else.
Also, have you tried a rye SOURDOUGH crust?
You could use almost any filling in these. Any left over stew would work. Just as long as the filling is not super runny so it doesn’t leak out. You can turn my Sourdough Pie crust into a rye sourdough crust by subbing in rye flour for the cake flour in the recipe.