In a medium pan over medium heat, melt bacon fat or cooking oil, whichever you choose to use. Bacon fat will have more flavor. Saute cabbage for 2 minutes until starting to wilt. Add red wine vinegar, salt and pepper and cook for another 2-3 minutes. Set aside to cool.
Place diced potatoes in a bowl in the microwave for 2 minutes to par cook.
Combine, chopped corned beef, cabbage mixture and potatoes in a bowl.
Remove your dough from the fridge and cut into two equal parts. Then. cut each into another 5 equal pieces.
Roll each piece into a 4 inch round, use small plate or bowl and cut around the edges.
Place 1 halved slice of Swiss cheese on half of the round, equally distribute the corned beef mixture between all 10 rounds, by placing mixture on top of cheese.
Fold empty half of round over to close, pressing down on the edge to seal.
Using a fork, crimp the sealed edge to ensure the mixture stays inside. Slice 2-3 thin air holes in top for venting. Place in freezer for about 15 minutes.
Bake at 400 degrees for about 10 minutes or until golden brown. Keep any extras in the freezer for later use.
Note: For a more golden crust, before baking, brush with a egg that has been beaten.