Corned beef hash has never been the prettiest dish, but it’s one of those comfort foods that brings back warm memories. For me it recalls Saturday mornings and family breakfasts—pepper, black-eyed peas and yes, even ketchup. I still enjoy it simply served on a plate, but this time I wanted to give it a little twist.
Feeling nostalgic, I decided to combine canned corned beef hash with puff pastry to make turnovers. I kept the flavor close to the classic by frying the hash with onion, plenty of black pepper and a touch of garlic powder, but instead of ketchup I spread a bit of whole grain mustard inside the pastry. The result was a tasty, nostalgic filling that paired beautifully with flaky pastry.
My husband mentioned that his mother used to make little pinwheels from dough, so I thought turnovers would be a cozy, familiar shape. I divided a sheet of thawed puff pastry into four squares, spread a little mustard on each, topped them with the fried hash, folded and sealed them, then brushed the tops with egg wash. They baked to a gorgeous deep golden brown.
To finish the dish, I prepared a creamy white cheese sauce that complements the savory turnovers. A blend of fontina, sharp white cheddar and grated romano melts into a rich, silky sauce that really elevates the flavors. I tempered an egg yolk into the sauce for extra body and a glossy finish. The combination of flaky pastry, savory corned beef hash and the luscious cheese sauce is surprisingly satisfying.
My husband loved them and even said they were better than his mother’s. That was a sweet compliment—her cooking is legendary in his family and I wish I had met her. For now, these turnovers are my tribute to those comforting flavors and family traditions.
These turnovers are easy to make and versatile: they work for brunch, a casual supper, or a special weekend breakfast. Serve them with fluffy scrambled eggs and fresh melon for a complete meal. While canned corned beef hash is convenient and tasty, you can also make your own hash from leftover corned beef if you prefer.
I hope this recipe sparks a memory or inspires you to try something new with a familiar favorite. Enjoy—and keep an eye out for robins in the yard!
My recipe was chosen as a host favorite!
CORNED BEEF HASH TURNOVERS with WHOLE GRAIN MUSTARD and WHITE CHEDDAR, FONTINA & ROMANO CHEESE SAUCE
Makes 4 turnovers (recipe easily doubles)
For Turnovers:
1/2 (15 oz.) can corned beef hash
2 tbsp finely chopped onion
1/2 tsp coarse ground black pepper
1/4 tsp garlic powder
one sheet puff pastry, thawed and lightly rolled to smooth
2 tsp whole grain mustard, divided
1 egg beaten with 1 tbsp cold water
snipped green onions or chives for garnish (optional)
For White Cheese Sauce:
1 tbsp butter
1 tbsp flour
3/4 cup heavy cream or half-and-half
1/2 cup finely shredded fontina
1/2 cup finely shredded sharp white cheddar
1 tbsp finely grated romano
1 beaten egg yolk
small pinch white pepper
salt only if needed (cheeses can be salty)
DIRECTIONS
For Turnovers:
In a medium skillet over medium-high heat, add half a can of corned beef hash, chopped onion, black pepper and garlic powder. Break the hash apart, gently separating the potato pieces without mashing them. Let it brown for a few minutes, then turn sections with a spatula and repeat until the mixture is lightly browned and slightly crisp. Remove from heat and keep warm.
Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly grease if needed.
On a lightly floured surface, unfold the puff pastry and roll just enough to remove creases. Cut into four squares and place on the prepared baking sheet. Spread about 1/2 tsp mustard on one half of each square, leaving a 1/2″ border. Divide the hash evenly among the squares. Moisten the adjacent edges with cold water, fold each square into a triangle, and press the edges to seal. Brush the tops with the egg wash.
Bake at 400°F for about 20 minutes, until deep golden brown.
For White Cheese Sauce:
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 3 minutes to eliminate the raw flour taste. Gradually whisk in the cream and bring to a gentle simmer, cooking until the sauce thickens. Remove from heat and stir in the cheeses until smooth. Add a pinch of white pepper.
To temper the egg yolk, whisk a small spoonful of hot sauce into the yolk immediately, then stir the tempered yolk back into the sauce. Return to low heat briefly if needed to combine, but do not boil. Taste and add salt only if necessary.
To serve, plate the turnovers, spoon the warm cheese sauce over them and garnish with snipped green onions or chives if desired. Serve hot.