Corned Beef Pockets

20 minutes + 30 minutes Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 1 cup cooked corned beef, shredded
  • ½ onion, finely diced
  • ½ cabbage, chopped
  • 1 Tbsp cider vinegar
  • 1 pinch white sugar
  • Salt and Pepper
  • 2 sheets puff pastry, thawed
  • ¾ cup cheese, finely grated
  • 1 egg, beaten with 1 Tbsp water
  • 500g fries, roasted until crunchy
  • Seasonal salad of 60g salad greens and 1 grated carrot
  • tomato sauce to serve
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How to Use Leftover Pastry

Method

  • To make the filling: In a large frying pan heat oil over medium-high heat. Add corned beef and sauté until slightly crispy and golden brown.

  • Add onions, cook for 1 minute. Add cabbage, 2 tbsp water, vinegar and sugar. Season with salt and pepper to taste. Cook until the cabbage wilts, about 5 minutes. Remove from heat and set mixture aside to cool.

  • Preheat oven to 200°C.

  • Cut pastry sheets in half lengthways so you get 4 sheets. Divide corned beef and cabbage filling into 4 lots and spoon onto one end of each of pastry sheet. Sprinkle grated cheese over the filling.

  • Using a little water wet the edges of the parcel then take the other end and close it. Seal the edges with a fork. Brush with beaten egg. Place on an oven tray lined with baking paper and bake in the oven for about 20 minutes or until golden brown.

  • Remove from oven and place on a wire rack to cool for at least 10 minutes. Serve with fries, salad and tomato sauce.

  • Tip: The filling can be made a day ahead of time. Keep it in the refrigerator until ready to assemble the hot pockets.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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