Corned Beef Pita Pockets

When I am craving lighter food, these Corned Beef Pita Pockets really hit the spot.

They’re fabulous for picnics or school lunches, too!

Corned Beef Pita Pockets | Stay At Home Mum

Next time you cook silverside make sure you have some leftovers so you can whip these babies up the next day.

This recipe makes enough for a party! But adjust the quantities to suit how many people you are feeding.

Corned Beef Pita Pockets | Stay At Home Mum

rating (click to rate)
be the first to rate this00


For The Silverside

  • 1.2 Beef
  • 1 Water, Enough To Almost Cover The Beef
  • 1 cup Malt Vinegar

For The Pita Pockets

  • 8 Pita Pockets
  • 1 Lettuce
  • 1 Spanish Onion, Thinly Sliced
  • 1 Bunch Parsley
  • 2 tbsp Pine Nuts
  • 2 Tomatoes, Sliced
  • 1 Lebanese Cucumber
  • 2 Radishes, Thinly Sliced
  • 1 Tub Hummus

Looking to lose Weight?

Join the new Weight Watchers Reimagined.

Check It Out >


  1. Place the corned beef in a medium-sized stockpot and cover with water. Add vinegar and bring to the boil.
  2. Lower heat to simmer and cook for about 3 ½ to 4 hours.
  3. Remove beef from water, drain, cover and rest for 15 mins then slice.
  4. Carefully cut the pitas through the centre and open them up.
  5. Spread a layer of hummus then carefully start layering up the salad ingredients. Poke in a few pine nuts and enjoy!
  6. TIP: If you want to cook this beforehand firmly wrap the beef in a few layers of foil once your drain it to stop the beef from drying out, the foil will also keep it hot for about an hour.

Facebook Comments