I have a funny story regarding corned beef that is probably really one of those “you had to be there” stories to find amusing, but I’m going to tell it anyway.

Have you ever played Taboo? It’s a fun game in which players try to describe a word without using certain “taboo” words or phrases. It was hugely popular amongst our families when we were in college.

Stuart and I each had a game set, but they were manufactured in different years and therefore the cards are different.

Corned beef hash is on one of the cards in the older deck. It’s a dish that, at the time, none of us younger players had ever heard of. With no way to describe it, a point was given to the opposing team and play moved on. Since that point, if there’s ever a pause in clue giving or zero idea on the guessers part, we automatically guess “corned beef hash!” (We’re never right.)

So what is corned beef?

Corned beef is salt-cured beef which became popular during wartime when fresh meat had to be rationed. Its most common uses are for sandwiches or hash.

One of these days I’ll actually make corned beef hash.

We’ve enjoyed corned beef in my Irish Bread Braid and in these turnovers. Makes me wonder why I only cook with it in March.

Corned Beef and Cabbage Turnovers

Ingredients:

• 2 tbsp canola oil
• 1 C diced yellow onion
• 4 C coleslaw mix
• 1/2 lb corned beef, finely chopped
• 1 box of 2 sheets frozen puff pastry, thawed
• 1 egg, whisked with a little water

Steps:

1. Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring occasionally, until translucent and tender. Add the coleslaw, stirring occasionally, for another 5 minutes. Stir in corned beef and season to taste with S+P. Set aside.
2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
3. On a floured surface, roll out the puff pastry and seal the seams. Cut out 9 squares from one sheet. Put 1-2 tbsp of filling onto each square.
4. Roll out the second sheet of puff pastry and cut out 9 more squares. Stretch the squares to fit over the filling and use a fork to seal the edges of the turnovers. Using a paring knife, cut a small slit in the tops of the turnovers.
5. Place turnovers onto the prepared baking sheet. Brush with egg wash.
6. Bake for 20 minutes, until golden brown.

*This recipe is adapted from Lori at http://www.recipegirl.com/2007/03/14/corned-beef-cabbage-turnovers/*