Corned Beef and Cabbage Pie

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I don’t usually post two recipes in one day but in honor of PI day and as an early St. Patrick’s day recipe, I thought I would post a savory pie recipe for corned beef and cabbage pie.

I use corned beef and Swiss cheese from the deli where I work. If you have leftover corned beef brisket you could use that instead. If you don’t have thousand island dressing use 1 tablespoon ketchup and 1 tablespoon mayonnaise. I really like the thick biscuit like crust one this. If you don’t, use only half the dough. If you have liquid buttermilk, delete the buttermilk powder and water. Add 1/2 cup plus 2 tablespoons liquid buttermilk.

Corned Beef Cabbage Bake


Ingredients
Crust:
1 cup all purpose flour
1 ½ tsp baking powder
½ tsp salt
2 TBS plus 1 ½ tsp buttermilk powder
1 ½ TBS oil
½ cup plus 2 TBS water

Filling:
2 TBS butter, cubed
2 cups shredded cabbage
6 TBS onion, chopped
½ tsp carroway seeds
6 oz deli corned beef
4 oz swiss cheese
2 TBS 1000 Island dressing

In a small bowl, combine flour, baking powder, salt and buttermilk powder. Add the water and oil, mix as little as possible. Spread into a 6 inch cake pan sprayed with non-stick cooking spray. In another small bowl combine the cabbage, onion, caraway seeds, corned beef, Swiss cheese, and Thousand Island dressing, mix well. Pour cabbage mixture into the pan onto the crust. Bake at 400 degrees for 20 minutes. Slice and serve.

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