Corned Beef and Cabbage Turnovers

Enjoy this recipe from The Electric Kitchen.


Corned Beef and Cabbage Turnovers

  • 2 tablespoons vegetable oil
  • 1½ cups sweet Maui onion, finely chopped
  • 4 cups coleslaw mix
  • ½ cup sauerkraut or kim chee (optional)
  • ¾ pound cooked corned beef, chopped finely
  • Salt and pepper to taste
  • 2 (17.3 ounce packages) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 cup mayonnaise
  • 4 tablespoons Dijon mustard


  1. Heat oven to 375°F.
  2. Line 2 baking sheets with parchment paper.
  3. In a large skillet, heat oil on medium heat; sauté onion until translucent.
  4. Add coleslaw mix and sauté until mixture is wilted; stir in optional sauerkraut or kim chee.
  5. Stir in corned beef, salt and pepper; set aside.
  6. On a lightly floured surface, unfold puff pastry sheet.
  7. Cut 9 (2 3/4-inch) squares from each sheet.
  8. Transfer half of squares onto baking sheets.
  9. Fill center of each square with 1 rounded tablespoon of corned beef mixture.
  10. Moisten edges with water.
  11. Take another square, stretch it slightly, then place on top of the filling to cover (like a ravioli).
  12. Use a fork to press edges together and seal.
  13. Repeat for all squares.
  14. Brush tops with beaten egg.
  15. Bake about 20 minutes or until golden brown.
  16. In a small bowl, mix mayonnaise and mustard; serve as a dip with turnovers.

Makes 6 servings.

Approximate Nutrient Analysis per Turnover:
370 calories, 28 g fat, 9 g saturated fat, 35 mg cholesterol, 600 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g sugar, 8 g protein


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