Corned Beef & Cabbage Turnovers

Is making corned beef with cabbage a St. Patrick's Day tradition in your home? Try a delicious twist on this year's salt-cured beef brisket with our Corned Beef & Cabbage Turnovers—best washed down with a pint of Guinness

2 tablespoons unsalted butter
½ yellow onion, finely chopped
2 gloves garlic, minced
3 cups shredded coleslaw mix (cabbage and carrot)
½ lb. sliced deli corned beef, chopped
1 tablespoon fresh parsley, chopped
1 box (2 sheets) puff pastry, fully thawed
Egg wash (1-2 eggs and 2 tablespoons water), for brushing pastry
Dijon mustard, for dipping
Course sea salt, for sprinkling

Preheat oven to 375 °F. Line 2 baking sheets with parchment paper. 
Add butter to a large skillet over medium heat. When melted, add onion. Cook, stirring occasionally, about 5 minutes until softened. Add garlic and stir until fragrant, 1 minute. Add coleslaw and stir to combine. Add a ¼ water and cover. Cook about 5 minutes, until coleslaw is cooked through. 

next instruction :

Iklan Tengah Artikel 2

Iklan Bawah Artikel