Corned Beef Pockets

Ingredients
- 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
Method
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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.
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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.
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3. Preheat oven to 200°C.
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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.
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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.
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6. Remove from oven and place on a wire rack to cool for at least 10 minutes. Serve with fries, salad and tomato sauce.
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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