What can you do with Leftover Corned Beef?
Should you have any corned beef left over from St. Patrick’s Day, do yourself a favor and make Corned Beef and Cabbage Turnovers. I always intend to serve them as an appetizer, but they are so filling that they turn out to be dinner instead.
Here’s the How-To:
Saute chopped corned beef with a little onion and some coleslaw mix (or just plain shredded cabbage).
Cut out 9 (2 3/4-inch) squares from two sheets of puff pastry. If you don’t have one of these fancy schmancy square cutters, just use a knife to cut them.
How to Make Corned Beef and Cabbage Turnovers
Put some filling on a square of puff pastry. Rub the edges with water. Stretch the top piece and cover. Seal the edges with a fork. Brush an egg wash on top.
Bake them up for 20 minutes, until they’re golden brown. Serve with mustard sauce- a simple mix of mayo and Dijon.
Our family loves these. They make such an interesting heavy appetizer. If you’re looking for more recipes to make with leftover corned beef, you might like my Hot Reuben Dip, Reuben Bread, or Beer Puffs with Corned Beef Filling.
