Corned Beef and Cabbage Turnovers

 

Here's just a terrific way to use up any leftover corn beef and cabbage.

 

 

 Main ingredients

 

1 large onion, diced

2 cloves garlic, minced

1 tablespoon Olive Oil

salt and pepper to taste

1 pound corned beef, chopped into little

1 shredded cabbage

30 mini puff pastry dough squares Puff Pastry cut into 24 to30 small squares

1 egg, beaten

 

Heat the oven to 350°F.

In olive oil, sauté the onion and garlic until tender and transparent. Season to taste with salt to taste. Allow the cornbeef to crisp up a little (about two minutes). Cook the cabbage in the frying pan with everything else until it shrinks and becomes soft and wilted. Season with salt and pepper to taste. Allow the mixture to cool.

 

 

Place roughly a spoonful of the mixture on top of one piece of puff pastry. Moisten the edges of the puff pastry square with your finger to help the top stick easier. Cover with a second sheet of puff pastry and seal the edges with a fork. Continue with the remainder of the mixture.

Brush the egg over the tops of the turnovers. Cook for 20 minutes, or until golden brown.