Corned beef and cabbage is a staple for us on St. Patrick's Day. It's become a great tradition, but this year I wasn't getting too excited about whipping out the same recipe again. This is exactly why I wanted to change things up this year and make something fun and playful!

What's more fun than a handheld golden brown pocket filled with the classic corned beef and cabbage we all know and love? The filling is simple and flavorful, stuffed into a perfectly browned crust that makes them oh-so addictive. You'll find that it will become a new favorite anytime you are craving something delicious and very Irish!

 INSTRUCTIONS: Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium-high heat. Brown garlic for approximately 30 seconds and then add the shredded cabbage.

Cook cabbage for 10 to 15 minutes until cooked through and wilted. Set aside to cool in a large bowl. Cut the corned beef into  thin strips and add to the bowl of cabbage. Stir in swiss cheese until the mixture is well-combined.

Roll out pizza dough until approximately 1/8" thick. Cut the dough into circles, approximately 2-3" in diameter. Spoon 1 to 2 Tbsp of the corned beef and cabbage mixture into the lower half of each dough circle.

In a small bowl, beat egg with 1 Tbsp water. Brush the edges of each circle of dough with the egg wash. Fold the circles in half, pressing the edges together tightly. Seal the edges using a fork. Brush the tops of the empanadas with the egg wash and place on a lined rimmed baking sheet. Bake the empanadas for approximately 15 to 20 minutes or until the tops are golden brown. Serve immediately.  

Recipe & Photos by Meghan Bassett