As promised, I am following up my post for Shamrock Cake Bombs with this recipe for a St. Patrick’s Day appetizer, Irish Dumplings. I have been playing around with the recipe and I do believe I have perfected it. My husband and daughter, without too much arm twisting, were my taste testers, and between the three of us we ate 24 of them. It’s all in a day’s work.
1 yellow onion diced
2 TBSP olive oil
salt & pepper
1/2 tsp fennel seed
1 tsp dried thyme
1 lb. pastrami cubed (I had the deli slice it thick and then I cubed it at home. If you have leftover corned beef use that)
1/2 cup French onion broth (any broth you have on hand would be fine)
1 bag shredded cabbage & carrots
1 TBSP apple cider vinegar
2 sheets puff pastry
1 egg beaten
How to Make:
Pre-heat oven to 375.
Saute onion in olive oil over medium heat until it just starts to brown. Season with salt, pepper, fennel seed and thyme. Turn heat up to medium-high and add cubed meat. Cook for about 3 -4 minutes and then add broth. Let the broth reduce slightly and add cabbage. Cook until cabbage has softened, around 4 minutes. Take off heat and add vinegar. Taste for seasoning and add salt and pepper if needed.
Sprinkle puff pastry with flour and roll out slightly. Cut each sheet into 12 squares. Spoon cabbage & meat mixture into center of each square and then bring corners up to meet in the middle. Pinch corners together to seal off pouch. Place on a cookie sheet lined with parchment paper and brush with egg. Bake for 20 – 25 minutes until lightly browned. Serve immediately and enjoy!
One more St. Patrick’s Day recipe coming up – Shepherd’s Pie Bites. Look for them next week 🙂