Corned Beef Pockets

clock 20 minutes + 30 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 1 cup cooked corned beef, shredded
  • 1/2 onion, finely diced
  • 1/2 cabbage, chopped
  • 1 Tbsp cider vinegar
  • pinch white sugar
  • salt, to season
  • pepper, to season
  • 2 sheets puff pastry, thawed
  • 3/4 cup cheese, finely grated
  • 1 egg, beaten with 1 Tbsp water
  • 500 g fries, roasted until crunchy
  • Seasonal Salad
  • 60 g salad greens
  • 1 carrot, grated
  • tomato sauce, to serve
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  • 1. 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.

  • 2. 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.

  • 3. Preheat oven to 200°C.

  • 4. 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.

  • 5. 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.

  • 6. 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.

By Brett McGregor

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