When it comes to cooking, creative use of leftovers should be an Olympic sport! This is a great hand-held delight with all the St. Paddy’s Day goodies folded into just a few bites. We figure you may already have some corned beef and cabbage/carrots/potatoes already on hand, but in case you don’t, there’s also a recipe Slow Cooker Corned Beef here.
Also on the menu for corned beef’s “encore performance” is a tasty Horseradish Cream Sauce, with the recipe here.
Ingredients
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 lb cooked corned beef
- 6 oz shredded Swiss cheese
- 1 ½ cup veggies from Slow Cooker Corned Beef recipe, finely chopped
- 24 oz prepared pizza dough, from BriarPatch Deli case
- Flour, for rolling out dough
- 1 egg
- 1 Tbsp water
- ½ tsp dried thyme
- Salt and Pepper
Directions
Preheat oven to 400°, line a rimmed sheet pan with parchment paper.
In a large skillet, heat olive oil over medium-high heat. Brown garlic for approximately 30 seconds and then add finely chopped veggies from the Slow Cooker Corned Beef recipe.
Cook veggies until garlic and olive oil is integrated, just a minute or two. Set aside to cool in a large bowl. Cut corned beef into thin strips and add to the bowl of veggies. Stir in Swiss cheese until the mixture is well-combined.
Roll dough into balls, about golf-ball size. Flour your work surface and roll out dough balls until approximately 1/8” thick and about 3″-4″ diameter. Spoon 1-2 Tbsp corned beef and veggie mixture into the lower half of each dough circle.
In a small bowl, beat egg with 1 Tbsp water. Brush edges of each dough circle with egg wash. Fold circles in half, pressing edges together tightly. Seal edges using a fork. Brush the tops of the empanadas with the egg wash and place on a lined, rimmed baking sheet.
Bake empanadas for about 15-20 minutes or until tops are golden brown. Serve immediately with dipping sauce.