The saying goes that “there’s a little Irish in all of us” as St. Patrick’s Day approaches, especially in Chicago! So, for this year, I’m celebrating with Corned Beef & Cabbage Empanadas (or Hand Pies if that description works better for you). These little golden brown pastries are stuffed with corned beef, cabbage, onions, carrots, Swiss cheese and Dijon mustard. They are great served warm or at room temperature. And, a bit of mustard for dipping is a great addition, too.

Corned Beef Empanadas
makes about 16


2 1/2 cu All Purpose Flour
12 tbl Unsalted Butter, diced
6 oz Cream Cream, torn into marble size bits
1 Egg
2 tbl Sugar
1 tsp Baking Powder
1/2 tsp Salt


1/4 cu chopped Yellow Onion
2 tbl Butter
1 tbl Olive Oil
1/4 cu Water
1 1/2 cu chopped Corned Beef, about 1/3 lb
1/3 cu diced Idaho Potatoes, about 1 large, skinned and cut into 1/2” cubes
1/4 cu diced Carrot, about 1 small
1 1/2 cu chopped Cabbage
1 tsp Salt
1/2 tsp Pepper
1/2 cu shredded Swiss cheese
2 tbl Dijon Mustard

Egg Wash

1 lg Egg


To make the dough, place all ingredients in a food processor and process until dough comes together, about 1 minute. Remove the dough from the food process and form into two flattened disks. Wrap each in plastic and refrigerate for an hour.*

Meanwhile, make the filling by heating butter and olive oil over medium heat in a saucepan. Add onions and sauté for 2 minutes until onions are tender and translucent. Keep the heat on the lower side so that onions don’t burn. Add corned beef, potatoes, and carrots. Sauté for an additional 2 minutes. Finally add cabbage, salt and pepper and sauté until ingredients are tender and moisture has cooked away. Remove from heat and allow to cool. Once cool, transfer filling to a cutting board and chop until fine. Transfer to a bowl and add cheese and Dijon. Set a side.

Working the dough separately, roll out one on a floured board to about a 1/8” thickness, about the thickness of a nickel. Cut, 5” circles and reserve the scraps to roll out again and again until you’ve cut as many circles as you can. I usually get 8.

Preheat oven to 350˚F.

Whisk the egg in a small bowl and brush a dough round. Place a heaping tablespoon or so into the center of the circle and fold it over to seal. Use a fork to press the edges (i usually dip it in flour to keep it from sticking). Place the empanada on a baking sheet and continue preparing the remaining ones. Repeat with the second batch of dough. Brush the empanadas with the egg wash and bake for 25-30 minutes until golden brown.

Remove from oven and let them cool for 30 minutes before serving.

*In the video, I initially say refrigerate the dough for only 30 minutes. After some experimenting, I think at least an hour is more appropriate.

Corned Beef & Cabbage Empanada