Corned Beef Pastry

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Who couldn’t use a bit of luck of the Irish? Leprechauns are magical little creatures ready to share their tasty recipes for your St. Patrick Day’s celebrations. Don’t fret over the cheese as it’s readily available in most grocers and I’ve even found it at Wal-Mart. Here’s hoping that you and yours enjoy a blessed St. Patrick’s Day and all the luck of the Irish.


  • 1 package frozen puff pastry
  • 2 tbsp. sweet mustard (with ½ tsp. chopped chives added)
  • 1/4 lb. corned beef, shaved
  • 8-10 oz. Kerrygold Dubliner Cheese shredded (or equal parts Swiss and Cheddar)
  • 2 oz. cream cheese, softened
  • 1 cup cabbage, shredded fine
  • 1 tsp. onion powder
  • 1 egg, beaten with 1 tbsp. water, for egg wash


Cook cabbage in boiling salted water until just wilted but still crisp. Drain cabbage well, may even press between paper towels to reduce water. Mix cabbage with cream cheese and onion powder; set aside.

Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard over pastry, leaving a 1/2 – 1 inch border around the edge.

Top with a layer of corned beef, leaving the border; spread cream cheese mixture on top leaving the border. Sprinkle with cheese. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. Serve with Russian Dressing for dipping if you like.

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