Boil potatoes until tender, cool and dice small. Heat butter in a skillet over medium heat, sauté onions and scallions until tender, about 5 minutes. Add cabbage and potatoes and cook an additional 5 minutes. Remove from heat. In a small bowl, whisk one egg, prepared brown mustard and spices: thyme, pepper, ground mustard and salt. Add corned beef to cabbage, potato and onions. Mix in egg and spice mixture. Cut each pie crust into quarters. Place a scoop of the mixture on one quarter and cover with a second quarter. Press down on edges using a fork to seal the dough. Make egg wash by whisking the second egg with 3 tablespoons of cold water. Arrange pasties on parchment-covered baking sheet and brush with egg wash. Bake at 350 degrees for 20 minutes or until golden brown. Serve with mustard on the side.
Route 34 South
Colts Neck, NJ 07722
Retail: 732.462.1989
Mail Order: 800.624.1893