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Close-up of a single golden brown corned beef and cabbage turnover on a dark stone surface.

Corned Beef And Cabbage Turnovers Recipe

These savory turnovers are filled with a delicious mixture of corned beef, cabbage, and carrots. Perfect for using up leftover corned beef or as a tasty snack!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 turnovers
Course: Appetizer, Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup shredded cooked corned beef
  • 1 cup shredded cabbage
  • 1/4 cup shredded carrots
  • 1/4 teaspoon black pepper
  • 1 package (14.1 ounces) refrigerated pie crusts
  • 1 large egg, beaten

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Stir in corned beef, cabbage, carrots, and pepper. Cook until cabbage is tender, about 5 minutes more.
  4. Unroll pie crusts on a lightly floured surface. Cut out circles using a 4-inch cookie cutter or knife.
  5. Place a spoonful of corned beef mixture in the center of each circle.
  6. Fold dough over filling to form a half-moon shape. Crimp edges with a fork to seal.
  7. Place turnovers on a baking sheet lined with parchment paper.
  8. Brush tops of turnovers with beaten egg.
  9. Bake for 15-20 minutes, or until golden brown.

Notes

For a richer flavor, use leftover corned beef cooking liquid to moisten the filling.