I turned leftover corned beef and cabbage into a clever entry in Turnover Recipes that keeps readers asking for the recipe.

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I never thought leftover corned beef and green cabbage could be this sneaky. Inspired by Corned Beef Recipes and my soft spot for Turnover Recipes, I turned those two into hand held surprises that look humble but hit in unexpected ways.

They’re a little salty, a little crunchy from the cabbage, and somehow more fun than the usual plate of leftovers. I make them when I wanna impress without trying too hard, and people always ask what’s inside before they take a bite.

If you like food that quietly surprises you, these turnovers will poke your curiosity.

Ingredients

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Hearty, protein rich, salty leftover meat that adds savory, meaty depth to pastries
Crunchy, fiber packed, mild flavor that softens when cooked, keeps things fresh
Sweetens when cooked, gives aromatic base and some natural sugars for balance
Tiny punch of savory, adds aroma and umami, a little goes far
Tangy, sharp, boosts brightness and cuts richness, helps bind filling flavors
Melty, creamy fat that adds saltiness and gooey texture if you want
Flaky, buttery shell, high in carbs, makes portable pockets and crisp edges
Used for sautéing, adds fat and flavor, helps soften cabbage and onions

Ingredient Quantities

2 cups leftover corned beef, chopped or shredded

2 cups green cabbage, shredded

1 small yellow onion, finely chopped

1 clove garlic, minced

2 tablespoons butter or olive oil

1 tablespoon Dijon mustard

1 teaspoon caraway seeds (optional)

Salt and black pepper, to taste

1/2 cup shredded Swiss or cheddar cheese (optional)

1 package refrigerated pie crusts or 1 sheet puff pastry, thawed (makes about 8 turnovers)

1 large egg, beaten with 1 tablespoon water for egg wash

How to Make this

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1. Preheat oven to 400F and line a baking sheet with parchment paper or a silicone mat.

2. If your corned beef is wet, pat it dry with paper towels and chop or shred it fine so it mixes well.

3. In a large skillet heat 2 tablespoons butter or olive oil over medium-high heat. Add the chopped onion and sauté till soft, about 3-4 minutes, then add the minced garlic and cook 30 seconds more.

4. Add the 2 cups shredded green cabbage and cook, stirring, until it’s wilted and most of the moisture has evaporated, about 5-8 minutes. Press the cabbage against the pan occasionally to speed drying.

5. Stir in the corned beef, 1 tablespoon Dijon mustard, 1 teaspoon caraway seeds if using, salt and black pepper to taste, and the 1/2 cup shredded Swiss or cheddar if you want it cheesy. Heat just until everything is hot and combined, then remove from heat and let the filling cool to room temp so it doesn’t sog the pastry.

6. On a lightly floured surface roll out your refrigerated pie crusts or puff pastry sheet and cut into 4 to 5 inch circles or squares (you should end up with about 8). Spoon about 2 to 3 tablespoons of cooled filling onto the center of each piece, dont overfill.

7. Beat 1 large egg with 1 tablespoon water for the egg wash. Brush the edges of each pastry with egg wash, fold over to form a turnover and press edges to seal, crimp with a fork. Cut a small slit or poke a few holes on top so steam can escape, then brush the tops with more egg wash. Sprinkle extra caraway seeds or cheese on top if you like.

8. For crisper, puffier turnovers chill the filled turnovers on the baking sheet in the fridge for 10 minutes or in the freezer for 10-15 minutes. Then bake on the middle rack for 18-22 minutes until golden brown and puffed (puff pastry may take a bit less time, check around 12-15 minutes). Rotate the pan halfway through for even browning.

9. Let turnovers rest 5 minutes on a wire rack so the filling sets, then serve warm. Leftovers reheat best in a 350F oven for 10-12 minutes to crisp them back up; you can freeze unbaked turnovers for up to a month and bake from frozen adding 5-8 minutes to the bake time.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large skillet (nonstick or stainless)
4. Spatula or wooden spoon
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Rolling pin (for pie crust or puff pastry)
9. Pastry brush (for egg wash)
10. Wire cooling rack

FAQ

Q: Can I use canned corned beef or does it have to be leftover cooked corned beef? A: You can use canned corned beef in a pinch but leftover cooked corned beef is better for texture and flavor. If using canned, break it up and drain any excess liquid, and taste for salt before adding more.

Q: My turnovers get soggy, how do I stop that? A: Cook the cabbage and onion until most moisture is gone, drain or press the filling in a colander, and let it cool before filling the dough. Also brush the dough edges with egg wash and bake on a preheated sheet at 375°F (190°C) so they crisp up fast.

Q: Can I use puff pastry instead of refrigerated pie crusts? A: Yes. Puff pastry makes them flakier and lighter, pie crust gives a sturdier hand pie. Keep the pastry cold while working so it puffs and doesn't get greasy.

Q: Can I make these ahead or freeze them? A: Yes. Assemble and freeze on a tray, then transfer to a bag. Bake from frozen at 375°F (190°C), add a few extra minutes to the bake time. Or bake now and reheat in the oven for best texture.

Q: What can I substitute for Swiss cheese or caraway seeds? A: Cheddar, provolone, or Gruyere work fine for cheese. If you don't like caraway try a pinch of mustard seeds, celery seed, or just skip them — the mustard in the filling adds plenty of flavor.

Q: How should I reheat leftovers so they dont go limp? A: Reheat in a 350°F (180°C) oven for 8 to 12 minutes until warmed through and crisp. Microwave will warm fast but makes them soft, so use it only if you're in a hurry.

Corned Beef And Cabbage Turnovers Recipe Substitutions and Variations

Corned beef: pastrami or smoked brisket for the same salty, beefy punch; canned corned beef if you’re short on time; shredded roast beef with a splash of pickle juice to mimic the brine
Green cabbage: Napa cabbage for a milder, softer bite; thinly sliced kale or collards (cook a bit longer so they’re tender); pre-shredded coleslaw mix to save time
Pie crust or puff pastry: store bought biscuit dough for a softer, breadier turnover; phyllo sheets brushed with butter for extra crisp flakes; flour tortillas for a quick, hand-held pocket
Swiss or cheddar cheese: Gruyere or Emmental for similar melt and nuttiness; provolone or Monterey Jack for a milder melt; omit cheese and stir in an extra tablespoon of Dijon or some chopped pickles for tang

Pro Tips

– If your corned beef feels wet, pat it very dry and spread the filling on a rimmed tray to cool faster, it helps stop soggy pastry. If it’s still juicy, toss in a teaspoon of cornstarch or fine breadcrumbs to soak up extra liquid without changing flavor much.

– Crisp up some of the corned beef in the pan first so you get little chewy, browned bits in the filling, that contrast makes the turnovers feel homemade and not mushy. Dont overwork the meat once its in the filling or it’ll turn pasty.

– Toast the caraway seeds briefly in a dry skillet till they smell fragrant, the flavor pops so much more. Also add a splash of acid like a teaspoon of cider vinegar or a squeeze of lemon to brighten the whole mix, you wont regret it.

– Work with cold pastry and chill the shaped turnovers briefly before they go in the oven, it really helps pastry puff and keep flakiness. For storing, freeze the unbaked turnovers on a sheet then bag them, they reheat great in an oven or air fryer so they get crisp again.

Corned Beef And Cabbage Turnovers Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned leftover corned beef and cabbage into a clever entry in Turnover Recipes that keeps readers asking for the recipe.

Servings

servings

Calories

367

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large skillet (nonstick or stainless)
4. Spatula or wooden spoon
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Rolling pin (for pie crust or puff pastry)
9. Pastry brush (for egg wash)
10. Wire cooling rack

Ingredients

2 cups leftover corned beef, chopped or shredded
2 cups green cabbage, shredded
1 small yellow onion, finely chopped
1 clove garlic, minced
2 tablespoons butter or olive oil
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Salt and black pepper, to taste
1/2 cup shredded Swiss or cheddar cheese (optional)
1 package refrigerated pie crusts or 1 sheet puff pastry, thawed (makes about 8 turnovers)
1 large egg, beaten with 1 tablespoon water for egg wash

Directions

Preheat oven to 400F and line a baking sheet with parchment paper or a silicone mat.
If your corned beef is wet, pat it dry with paper towels and chop or shred it fine so it mixes well.
In a large skillet heat 2 tablespoons butter or olive oil over medium-high heat. Add the chopped onion and sauté till soft, about 3-4 minutes, then add the minced garlic and cook 30 seconds more.
Add the 2 cups shredded green cabbage and cook, stirring, until it's wilted and most of the moisture has evaporated, about 5-8 minutes. Press the cabbage against the pan occasionally to speed drying.
Stir in the corned beef, 1 tablespoon Dijon mustard, 1 teaspoon caraway seeds if using, salt and black pepper to taste, and the 1/2 cup shredded Swiss or cheddar if you want it cheesy. Heat just until everything is hot and combined, then remove from heat and let the filling cool to room temp so it doesn't sog the pastry.
On a lightly floured surface roll out your refrigerated pie crusts or puff pastry sheet and cut into 4 to 5 inch circles or squares (you should end up with about 8). Spoon about 2 to 3 tablespoons of cooled filling onto the center of each piece, dont overfill.
Beat 1 large egg with 1 tablespoon water for the egg wash. Brush the edges of each pastry with egg wash, fold over to form a turnover and press edges to seal, crimp with a fork. Cut a small slit or poke a few holes on top so steam can escape, then brush the tops with more egg wash. Sprinkle extra caraway seeds or cheese on top if you like.
For crisper, puffier turnovers chill the filled turnovers on the baking sheet in the fridge for 10 minutes or in the freezer for 10-15 minutes. Then bake on the middle rack for 18-22 minutes until golden brown and puffed (puff pastry may take a bit less time, check around 12-15 minutes). Rotate the pan halfway through for even browning.
Let turnovers rest 5 minutes on a wire rack so the filling sets, then serve warm. Leftovers reheat best in a 350F oven for 10-12 minutes to crisp them back up; you can freeze unbaked turnovers for up to a month and bake from frozen adding 5-8 minutes to the bake time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.