Irish Corned Beef is a classic meal for good reason. It’s so easy to cook in your slow cooker, and delivers a tender and flavorful piece of meat every time. Potatoes and cabbage cook beautifully together with the beef, making a complete dinner that cooks itself! But if you want to capture that Corned Beef goodness into a tasty treat for your St. Patrick’s Day celebration, simply make Irish Corned Beef Pasties!
If you are not familiar, a Pasty (rhymes with FAST-EE) is a handheld pie filled with cooked meat and vegetables that has long been a popular Irish pub food. Store bought pie crusts are the secret ingredient – just shred the beef, roll out the crust, stuff and bake!
Irish Corned Beef Pasties
Course: SnacksCuisine: IrishDifficulty: Easy6
servings20
minutesCapture Corned Beef goodness into a tasty treat for your St. Patrick’s Day celebration, with these Irish Corned Beef Pasties!
Ingredients
1- 3 lb. corned beef brisket – rinsed and patted dry (keep spice packet)
1 large sweet onion, quartered
8 cloves
3 garlic cloves – minced
1 bay leaf
1 – 11.2 oz. Guinness beer or similar
3 cups beef broth
1 head of cabbage, cored and quartered
1 lb. baby red potatoes – cubed small
1 pkg. – 2 refrigerated pie crusts
1 egg – beaten
Salt & pepper
- Mustard-Honey-Horseradish Sauce
1/4 cup honey
1/8 cup prepared horseradish, drained
1/2 cup dijon mustard
Salt and pepper to taste
Directions
- Spray the bottom of your slow cooker with cooking spray. To each quartered onion piece, stick in 2 whole cloves. Then place your corned beef, fat side down, on top of the onion in the slow cooker. Top with garlic cloves, bay leaf, spice packet, beer and beef broth and set it to Low for 8 hours.
- When there is 1 hour left, add cubed baby potatoes and cabbage and allow to cook for 1 more hour. Meanwhile, in a medium size bowl, whisk all the Sauce ingredients together and set aside. After 8 hours, remove the brisket to a cutting board to cool for a few minutes. Remove potato cubes to a large bowl, and preheat the oven to 425 degrees. Shred beef with 2 forks and reserve ½ of beef for another use. Mix the shredded beef and a handful of chopped cabbage into the large bowl with the potatoes. Add salt and pepper to taste.
- Roll out the pie crusts into a 12” wide rectangle on a floured work surface and cut into 6 rectangles. Add about 2 tablespoons of filling on 3 of the rectangles, brush the edges of each rectangle with egg wash, stretch the 3 remaining rectangles over the filling, fold up the edges and pinch together. Repeat with the second pie crust.
- Place each pastry on a parchment lined sheet pan and brush top of each with egg wash. Finally, cut a couple small slits in the top of each crust with a knife and bake for 12 minutes or until the crust is golden brown. Serve with Horseradish sauce and enjoy!
Notes
- The remaining cooked cabbage, potatoes and corned beef make the perfect simple meal. Used the remaining shredded beef to make delicious Reuben sandwiches!
