Shamrock-taschen
I call these shamrock-taschen because of the holiday. If you’re feeling crafty, you can channel your inner Amaury Guichon and give them a shamrock shape.(Dough based on a recipe from The Cupcake Project.)
Ingredients
Group
- 3 cups flour
- 3 tsp baking powder
- 1/2 cup granulated sugar
- 1 cup watercress or spinach rinsed (optional)
- 1/4 tsp salt
- 3/4 cup unsalted butter (or shortening) at room temperature
- 3 large eggs beaten
Filling
- 2 tbsp olive oil
- 1/4 cabbage shredded
- 5 scallions chopped
- 1/2 cup vegan (or real) corned beef chopped
- 1/4 cup Guiness (optional)
- salt and pepper
Instructions
Dough
- Put watercress or spinach in a bowl, cover with plastic wrap, and microwave 30 seconds to one minutes until bright green. Remove and chop fine.
- In a large bowl, sift flour, baking powder, salt and sugar. Add butter and blend well with fingers. You may use a paddle attachment of a mixer or food processor as well. When well combined, add eggs and greens. Mix until it all comes together. Do not knead or overwork.
- Flatten into a disc, wrap in plastic wrap, and set in the refrigerator or leave on the counter while you make the filling.
Filling
- Heat oil in a large sauté pan over medium-high heat. Add green onion and cook until soft. Add cabbage, saute, add salt and pepper. Cover, reduce heat, and let cook 10 minutes until soft.
- Uncover, add corned beef, stir, and add Guinness if using. Saute several more minutes. Taste for salt. Remove from heat and let cool.
Assembly
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll dough out between two pieces of parchment paper to just less than 1/4-inch thickness.
- Use a cookie cutter or glass to cut 3 or 4 inch circles (or larger, as you prefer).
- Fill each circle with a teaspoon or so of cabbage mixture. Fold one side in, fold the other on top of that to overlap, then fold the final side over to overlap. This works better than pinching the shape shut.
- Brush with beaten egg if desired. Bake for 15 minutes.
