Irish Pasties

  • 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.