Description
These Corned Beef and Cabbage Pot Pies combine tender corned beef, cabbage, carrots, and potatoes in a creamy, savory sauce, all encased in a flaky puff pastry crust. Perfect for a comforting meal with a classic Irish twist, these individual pot pies are baked to golden perfection and garnished with fresh parsley, making them a delightful and unique way to enjoy corned beef and cabbage.
Ingredients
Scale
Filling
- 4 tablespoons salted butter
- 1 small onion, sliced
- 1 large carrot, peeled and chopped
- 1/2 teaspoon dried thyme
- 1 whole dried bay leaf
- 1/3 cup all-purpose flour
- 2 cups beef or vegetable broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup green cabbage, chopped
- 1 large russet potato, chopped
- 2 cups cooked corned beef, shredded or chopped
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon caraway seeds
Pastry
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pies.
- Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium heat. Add the sliced onion, chopped carrots, dried thyme, and bay leaf. Sauté until the onions and carrots soften, which should take a few minutes.
- Add Flour and Make Sauce: Sprinkle in the flour and cook it for 2-3 minutes until it turns golden. Gradually whisk in the broth followed by the milk, stirring constantly to avoid lumps. Season with salt and pepper, then bring the mixture to a simmer.
- Thicken Sauce and Add Vegetables: Continue cooking the sauce for 6-8 minutes until it thickens. Add the chopped cabbage and potatoes, cooking until the carrots and potatoes begin to soften and the cabbage starts to wilt. Remove the bay leaf and discard it.
- Incorporate Corned Beef and Seasoning: Fold in the cooked corned beef, chopped parsley, and caraway seeds. Stir gently to combine, then remove the skillet from heat.
- Prepare Ramekins and Pastry: Spoon the filling mixture into individual oven-safe ramekins or mini Dutch ovens. Alternatively, use a large oven-safe skillet or casserole dish for one large pot pie. Unfold the thawed puff pastry and cut it into four equal squares if making individual pies, or leave whole for one large pie.
- Cover Filling with Pastry: Roll out the pastry slightly if needed so that each square overlaps the rim of the ramekin or dish. Place the pastry on top and brush it with the beaten egg for a glossy finish. Use a sharp knife to cut 3-4 slits in the pastry to vent steam during baking.
- Bake: Place the pot pies in the preheated oven and bake for 30-35 minutes until the pastry is puffed and golden brown.
- Cool and Serve: Remove the pies from the oven and let them set for 10-15 minutes before serving. Garnish with additional fresh parsley and enjoy your comforting Corned Beef and Cabbage Pot Pies.
Notes
- Enjoy a classic St. Patrick’s Day dish with a fresh twist by transforming corned beef and cabbage into these delicious pot pies.
- Individual ramekins provide easy portion control and charming presentation, but you can also make one large pot pie in an oven-safe skillet or casserole dish.
- Ensure the puff pastry is properly thawed before using to avoid tearing or cracking while rolling and covering.
- Adjust seasoning as needed depending on the saltiness of your corned beef or broth.
- Letting the pot pies rest before serving helps the filling to set and makes them easier to serve.
Nutrition
- Serving Size: 1 pot pie
- Calories: 871 kcal
- Sugar: 6 g
- Sodium: 2498 mg
- Fat: 56 g
- Saturated Fat: 20 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 153 mg
