Corned Beef Hash Turnovers with Cheese Sauce #SP5

The scent of corned beef always transports me back to my grandmother’s kitchen. Every St. Patrick’s Day, she’d prepare a massive pot, and the leftovers, transformed into a hearty corned beef hash, were arguably even better. These turnovers are a playful nod to those cherished memories – a flaky pastry embracing the comforting flavors of corned beef and potato, elevated with a luscious cheese sauce. It’s comfort food with a touch of elegance, perfect for a weekend brunch or a satisfying savory snack.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yields: 4 turnovers
• Dietary Type: Not Gluten-Free

Ingredients

• 1 cup Simply Potatoes Diced Potatoes with Onion, coarse chopped into smaller pieces (measure after chopping)
• 1 cup finely chopped cooked corned beef
• 2 teaspoons whole grain mustard
• 1 sheet puff pastry, thawed, and cut into 4 squares
• 1 (10 3/4 ounce) can cheddar cheese sauce, warmed

Equipment Needed

• Non-stick frying pan
• Parchment paper
• Baking sheet

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. In a small non-stick frying pan, add the chopped potatoes and corned beef.

3. Fry over medium-high heat for 10-12 minutes, or until the potatoes are done and lightly browned. Be sure to stir minimally, allowing the potatoes to develop a nice crust. Keep in mind that the cooking time will depend on how finely you chopped the potatoes and onions.

4. Remove the pan from the heat.

5. Place the puff pastry squares onto a parchment paper-lined baking sheet.

6. Spread each square with ½ teaspoon of whole grain mustard, positioning it off to one side of the square. This adds a tangy counterpoint to the richness of the corned beef and potato.

7. Top each square with a generous mound of the potato and corned beef mixture, placing it directly on top of the mustard.

8. Wet two connecting sides of each pastry square with a little water. This will help the pastry seal properly.

9. Fold the pastry over to form a triangle, and press the edges closed to seal. A fork can be used to crimp the edges for extra security and a decorative touch.

10. Pop the baking sheet into the preheated oven and bake for 20 minutes, or until the turnovers are golden brown and puffed up.

11. While the turnovers are baking, gently warm the cheddar cheese sauce in a saucepan over low heat, stirring frequently to prevent scorching. Alternatively, you can microwave it in 30-second intervals, stirring in between, until heated through.

12. Once the turnovers are baked to a golden brown perfection, remove from the oven and allow them to cool for a minute or two before serving.

13. Serve the warm turnovers immediately, drizzled generously with the warmed cheddar cheese sauce.

14. Optional garnish: snipped chives. This adds a fresh, vibrant pop of color and flavor, but is entirely optional.

15. Turnovers can also be brushed with an egg wash (1 egg beaten with 1 tablespoon of water) prior to baking for a glossier, more deeply golden finish, but this is also optional and only for presentation. It does not affect the taste or texture of the recipe.

Expert Tips & Tricks

• For the best results, ensure your puff pastry is thoroughly thawed but still cold before using. This will help it puff up beautifully in the oven. If the pastry becomes too warm, it can become sticky and difficult to work with.
• Don’t overcrowd the frying pan when cooking the potato and corned beef mixture. Overcrowding can cause the ingredients to steam instead of brown. Work in batches if necessary.
• If you want to make these turnovers ahead of time, you can assemble them up to the point of baking. Place them on a baking sheet, cover loosely with plastic wrap, and refrigerate for up to 24 hours. Add a few minutes to the baking time if baking from cold.
• For a spicier kick, add a pinch of red pepper flakes to the potato and corned beef mixture, or use a spicy mustard.
• If you don’t have whole grain mustard on hand, Dijon mustard will also work well.
• If you want a crispier bottom crust, preheat the baking sheet in the oven before placing the turnovers on it.

Serving & Storage Suggestions

Serve these Corned Beef Hash Turnovers hot, straight from the oven, with a generous drizzle of warmed cheddar cheese sauce. They make a fantastic brunch item, a satisfying lunch, or a hearty snack. A side of coleslaw or a simple green salad would complement the richness of the turnovers perfectly.

Leftover turnovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them (although the pastry may become a bit soft), or you can reheat them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through. Freezing is not recommended, as the pastry may become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340 kcal	N/A
Calories from Fat	211g	62%
Total Fat	23.5 g	36%
Saturated Fat	5.9 g	29%
Cholesterol	0 mg	0%
Sodium	181.3 mg	7%
Total Carbohydrate	27.8 g	9%
Dietary Fiber	1 g	4%
Sugars	0.5 g	1%
Protein	4.6 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegetarian version, substitute the corned beef with sautéed mushrooms or lentils.
• If you’re looking for a lower-carb option, consider using a cauliflower mash instead of potatoes.
• For a different flavor profile, try using a different type of cheese sauce, such as a creamy Swiss or a spicy queso.
• You can also add other vegetables to the potato and corned beef mixture, such as diced carrots, celery, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Can I use a homemade puff pastry instead of store-bought?
A: Absolutely! Homemade puff pastry will add an even more elevated touch to these turnovers. Just be sure to allow enough time for the preparation process.

Q: Can I use a different type of mustard?
A: Yes, while whole grain mustard provides a lovely texture and flavor, you can substitute it with Dijon mustard, yellow mustard, or even a spicy brown mustard depending on your preference.

Q: Can I make these turnovers without the cheese sauce?
A: Of course! The cheese sauce adds a creamy richness, but the turnovers are still delicious on their own. You could also serve them with a dollop of sour cream or a side of gravy.

Q: My puff pastry didn’t puff up very much. What did I do wrong?
A: This is likely due to the puff pastry not being cold enough when it went into the oven. Ensure your pastry is thoroughly thawed but still cold before using.

Q: Can I add other seasonings to the potato and corned beef mixture?
A: Definitely! Feel free to experiment with different herbs and spices to customize the flavor to your liking. Garlic powder, onion powder, smoked paprika, and thyme would all be great additions.

Final Thoughts

I hope this recipe for Corned Beef Hash Turnovers with Cheese Sauce inspires you to get creative in the kitchen and put a delicious spin on classic flavors. Whether you’re using up leftover corned beef from St. Patrick’s Day or simply looking for a comforting and satisfying meal, these turnovers are sure to please. Don’t be afraid to experiment with different variations and substitutions to make them your own. And most importantly, have fun! I’d love to hear your feedback, so please share your comments and photos if you give this recipe a try. Happy cooking!