These crispy pockets of shamrock-shaped dough are filled with a delicious mixture of corned beef, potatoes, and cabbage. They’re crunchy, meaty, and even better, they’re served with two zesty dips–horseradish herb and spicy mustard sauce. Luck never tasted better!

Quick Info

⏱️ 40 min • 🍽️ 24 servings • ⭐ 73%

Nutrition

174 cal • 2g protein • 4g carbs • 16g fat

Tags

[Low-Carb] • [Appetizers] • [Brunch] • [Dinner] • [Lunch] • [Sides] • [Snacks] • [Fusion]

Ingredients

• 2 tablespoons prepared horseradish
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon chopped fresh chives
• 1 tablespoon minced fresh parsley
• ½ tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• ½ cup mayonnaise
• ⅓ cup spicy brown mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 2 quarts canola or vegetable oil, for frying
• ½ pound cooked and cooled corned beef
• ½ cup sauerkraut, drained
• 1 cup shredded carrots
• 1½ cups steamed cabbage, drained and cooled
• ¼ cup fresh parsley, rinsed and stems removed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon whole mustard seeds
• 1 teaspoon ground mustard
• 2 teaspoons kosher salt, plus more for sprinkling, divided
• 1 cup boiled red potatoes, cooled and finely diced
• 2 large eggs
• 1 tablespoon water
• 2 12-count packages of 4½-inch empanada dough rounds
• 3-inch clover-shaped cookie cutter
• Candy or deep fry thermometer
• Pastry brush

Instructions Preview

1. Make the horseradish herb sauce: In a medi…
2. Make the spicy mustard sauce: In a small b…
3. Make the empanadas: Heat the canola oil in…

…and 7 more steps

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Recipe by: Tikeyah Whittle, Breana Jackson • From: Tasty