Shamrock Empanadas Recipe by Tasty

Ingredients

• 2 tablespoons prepared horseradish
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, minced
• 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 qt canola oil, or vegetable oil, for frying
• ½ lb corned beef, cooked and cooled
• ½ cup sauerkraut, drained
• 1 cup shredded carrot
• 1 ½ cups cabbage, steamed, 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 sprinking, divided
• 1 cup red potato, cooled and finely diced
• 2 large eggs
• 1 tablespoon water
• 2 packages empanada dough rounds
• clover-shaped cookie cutter, 3 in (7 cm)
• Candy or deep fry thermometer
• pastry brush