Go Back
Print Pin

Corned Beef Pasties

Course Appetizer, Dinner, Snack
Total Time 1 day 1 hour
Servings 7

Ingredients

Crust

  • 2/3 cup dark rye flour
  • 1 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp dutch-processed cocoa (optional)
  • 1/2 cup butter cold and cut into cubes
  • 1/2 cup cold water
  • 1 egg for wash

Pickled Cabbage

  • 4 cup red cabbage shredded (1/4 head)
  • 1 cup onion julienned
  • 2 sprigs dill
  • 1/4 tsp carraway
  • 1/4 tsp mustard seed
  • 1/4 tsp peppercorn
  • 1 bay leaf
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups water
  • 2 tsp salt
  • 2 tbsp sugar

Mustard Sauce

  • 1/4 cup course ground mustard
  • 1 tsp horseradish
  • 1/4 tsp hot chili powder
  • 1/8 cup mayo

Filling

  • 2 cups corned beef shredded or chopped

Instructions

Crust

  • Mix all of the dry ingredients in a bowl. Cut the butter into the flour mixture. Add the cold water and knead until the dough comes together. Shape into a disc, wrap, and refrigerate for 1 to 24 hours.
  • Remove the dough from the refrigerator. Lightly dust the work surface with flour and roll the dough to 1/8 inch thickness. Cut 6 inch rounds from the dough using a cutter or plate. Refrigerate the rounds and repeat the process until you have 7 rounds.
  • Preheat the oven to 350 degrees. Strain 2 cups of cabbage from the pickling liquid and set aside. Whisk the egg to make the wash and set aside. Line a sheet pan with parchment. Lay the rounds on a work surface. Place 1/4 cup of each cabbage and corned beef on one side of each round, leaving a 1/2 inch border. Lightly brush the border with egg wash. Fold the dough over the filling and press the edges to seal. Crimp the edges with a fork and place on the sheet pan. Brush the pies with egg wash and bake for 30-35 minutes. Cool slightly before serving with horseradish mustard.

Pickled Cabbage

  • Mix the shredded cabbage and onion in a bowl. Add the dill to the bowl. Wrap the carraway, mustard, bay leaf, and peppercorn in cheese cloth. In a pot mix the water, vinegar, salt, sugar, and spice bundle. Bring the vinegar mixture to a boil and pour over the cabbage. Cover, cool, and refrigerate overnight. Extra cabbage will keep for weeks in an airtight container.

Mustard Sauce

  • Mix all of the ingredients and refrigerate until ready to use.