• 1/2 lb corned beef, diced
• 1 onion, diced small
• 2 cups cabbage, chopped into small pieces
• 4 red potatoes
• 2 scallions, sliced finely
• 2 TBS butter
• 2 tsp prepared brown mustard
• 2 eggs
• 1/2 tsp thyme
• 1/4 tsp pepper
• 1/4 tsp ground mustard
• 1/4 tsp salt
• 3 pie crusts, thawed

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.