Best 9 Little Reuben Pies Recipes

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**Introducing the Delightful Little Reuben Pies: A Culinary Journey of Savory Flavors**

Embark on a tantalizing culinary adventure with the irresistible Little Reuben Pies, a symphony of flavors that will delight your taste buds. These handheld pies, bursting with a medley of classic Reuben sandwich ingredients, offer a unique and portable twist on the iconic deli favorite. Each bite promises a harmonious blend of tangy sauerkraut, creamy Swiss cheese, thinly sliced corned beef, and a hint of zesty Thousand Island dressing, all enveloped in a flaky, golden crust. Whether you're seeking a quick lunch option, a satisfying snack, or an impressive appetizer for your next gathering, these Little Reuben Pies will undoubtedly steal the show. Discover the culinary magic within as we unveil the secrets behind these delectable treats, including variations like the vegetarian-friendly "Reubenita" and the tantalizing "Corned Beef and Swiss Pastries." Get ready to embark on a flavor-filled journey with our carefully curated recipes that promise to elevate your taste buds to new heights.

Let's cook with our recipes!

LITTLE REUBEN PIES



Little Reuben Pies image

Melt in your mouth baby pies! Flaky buttery crust envelopes a mix of paper thin corned beef, caraway seasoned sauerkraut and melted swiss cheese. In the tradition of Cornish Pastys, these hand held pies make the most of leftovers. From my blog http://timeinthekitchen.com

Provided by Timeless Gourmet

Categories     Savory Pies

Time 25m

Yield 4-6 pies, 4-6 serving(s)

Number Of Ingredients 6

9 inches pie pastry
1 cup corned beef, cooked and thinly sliced
1 cup sauerkraut
1 teaspoon caraway seed
1/2 cup swiss cheese, grated
2 tablespoons brown mustard

Steps:

  • If you haven't cooked your own corned beef, you can find some at the deli - but either way, make sure it's sliced super thin. I find my inexpensive hand slicer is ideal for making short work of slicing chilled meats.
  • Put the sauerkraut in a cast iron or other non-stick skillet on medium heat. For every cup of sauerkraut, add about 1/2 teaspoon of caraway seeds and several grinds of black pepper. Saute the sauerkraut until just begining to brown slightly and the moisture is absorbed. Add the corned beef and mix together well, breaking up the corned beef slices as you do until all is well incorporated. Turn off the heat, add 1 cup grated Swiss cheese for every two cups of corned beef/sauerkraut mix and stir well. Cool to room temperature.
  • Roll out your pastry dough - I used a store-bought dough from the refrigerated section, brought it to room temperature and rolled it out just slightly. You don't want it too thin - the filling is heavy and things could break apart. Cut circles from the dough using a glass, small bowl, pastry round -- whatever you have, and what ever size you'd like. You could make a mega-pie and eat with a fork, but hand-held is fun! Smear a bit of strong mustard on half of the dough circle and put on a good mound of the filling. Fold over, align the edges and crimp with a fork. Brush on a thin layer of egg wash (one egg, well beaten) and poke a couple of small air holes.
  • Bake in a 350 degree oven for 10-15 minutes (this depends on the size of your pie!) until golden brown. Serve with any or all of : Strong mustard, horseradish sauce, Russian dressing. Enjoy!

Nutrition Facts : Calories 287.3, Fat 18.8, SaturatedFat 6.1, Cholesterol 12.4, Sodium 494.4, Carbohydrate 23, Fiber 2.9, Sugar 0.9, Protein 6.8

REUBEN-STYLE SHEPHERD'S PIE



Reuben-Style Shepherd's Pie image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 30

2 pounds baby red or yellow potatoes
Kosher salt
2 tablespoons butter
2 tablespoons EVOO
1 teaspoon caraway seeds
Freshly ground pepper
2 tablespoons EVOO
1 pound thick-cut good-quality corned beef, chopped
1 pound ground beef sirloin
3 to 4 cloves garlic, finely chopped
2 to 3 small stalks celery with leafy tops, finely chopped
1 large fresh bay leaf
1 carrot, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
3 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup lager beer, room temperature
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
One 10-ounce can beef consomme or 1 1/2 cups beef stock
One 1-pound bag sauerkraut, rinsed and drained well
1 1/2 cups shredded good-quality Swiss cheese
1 cup shredded or crumbled sharp white Cheddar
1 small bunch watercress, chopped
1 cup sour cream
1/3 cup ketchup
2 tablespoons sweet pickle relish
Few dashes hot sauce
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.

REUBEN PIE



Reuben Pie image

This is my first time posting a recipe! I didn't make this up, but it's origins are lost in the mists of time. My family loves this. Add a salad and (if you're not doing the low-carb thing) some good bread. When I had a convection oven I cooked it at 325°F.

Provided by Debbie1951

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1/4 lb ground pork (or use all ground beef)
1/3 cup rolled oats
1/4 cup Worcestershire sauce
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (16 ounce) jar sauerkraut, well drained
8 ounces shredded swiss cheese
1 1/2 teaspoons caraway seeds
1 (3 ounce) can French-fried onions
catsup or tomato-based chili sauce

Steps:

  • Preheat oven to 350°F.
  • Combine meat, oats, Worcestershire sauce, egg, pepper and garlic powder.
  • Turn mixture into a 9-inch pie plate and pat evenly into bottom and up sides (Yes, the meat is the pie crust!).
  • Bake for 15 minutes.
  • Remove from oven and drain fat.
  • Meanwhile combine sauerkraut, cheese, caraway seeds, and 1/4 of the onions.
  • Turn into drained crust and return to oven for 15 minutes, until cheese is melted.
  • Sprinkle with remaining onions and heat for another 5 minutes.
  • Pass catsup or chili sauce to spoon over individual portions.

MINI REUBEN CASSEROLES



Mini Reuben Casseroles image

These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
2 cups cubed cooked beef roast
1 can (14 ounces) sauerkraut, rinsed and well drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups shredded Swiss cheese, divided
1/3 cup 2% milk
1/2 cup Thousand Island salad dressing
2 slices rye bread, cubed
1 tablespoon butter, melted
1/2 teaspoon onion powder

Steps:

  • Preheat oven to 350°. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 650 calories, Fat 41g fat (15g saturated fat), Cholesterol 130mg cholesterol, Sodium 1782mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.

REUBEN PIE



REUBEN PIE image

My family loves this recipe. I always make it around St. Patrick's Day.

Provided by ALEKSANDRA B.

Categories     Beef

Time 1h15m

Number Of Ingredients 12

1 deep-dish pie shell
1 tsp caraway seeds
1/2 lb corned beef, cooked and shredded
1/3 c thousand island dressing
1 Tbsp dijon mustard
1 c sauerkraut, drained
3 large eggs,beaten
1 c swiss cheese, grated
1 Tbsp onion, grated
1 c half-and- half
1/2 tsp dry mustard
2 dill pickles, sliced

Steps:

  • 1. Preheat oven to 425 F.Press caraway seeds into crust. Prick crust with a fork. Bake for 10 minutes.
  • 2. Remove crust from oven and set temperature at 350 F. Layer corned beef over the crust; layer on sauerkraut and cheese.
  • 3. Combine mustard and dressing and spread over top. Mix half-and-half, eggs,dry mustard and onion and pour over pie. Bake 45 minutes. Garnish with dill pickles.

RED REUBEN HAND PIES



Red Reuben Hand Pies image

The inspiration for this tasty hand pie comes from a local German restaurant that serves an exceptional Red Reuben sandwich. They swap out sauerkraut for red cabbage on a traditional Reuben sandwich with awesome results. German potato salad and dill pickles are excellent sidekicks.

Provided by lutzflcat

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 35m

Yield 6

Number Of Ingredients 7

2 (9 inch) unbaked pie crusts
6 tablespoons Thousand Island salad dressing
1 egg
1 tablespoon milk
1 cup shredded corned beef
6 slices Swiss cheese, cut to fit
¾ cup pickled red cabbage, well drained

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
  • Whisk egg and milk together to make an egg wash. Brush over the borders.
  • Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
  • Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
  • Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 39.9 g, Cholesterol 74.6 mg, Fat 36 g, Fiber 2.3 g, Protein 16.2 g, SaturatedFat 11.8 g, Sodium 807.2 mg, Sugar 10.6 g

REUBEN PUDGY PIE



Reuben Pudgy Pie image

Our favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese! We always use buttered bread. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 5

1 tablespoon butter, softened
2 slices white bread
2 ounces sliced deli corned beef
3 to 4 tablespoons sauerkraut
1 to 2 slices Swiss cheese

Steps:

  • Spread butter over bread slices; place 1 slice in a greased sandwich iron, buttered side down. Top with corned beef, sauerkraut, cheese and remaining bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese has melted, turning occasionally, 5-7 minutes.

Nutrition Facts : Calories 358 calories, Fat 19g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 1228mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

Provided by Patti Barrett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ cup sauerkraut, drained and squeezed dry
⅓ cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
  • Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
  • Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g

REUBEN POT PIE



Reuben Pot Pie image

This hearty casserole packs all the great flavors of a Reuben sandwich - corned beef, sauerkraut and Swiss cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb cooked corned beef, cut into 1-inch cubes
1 cup drained refrigerated sauerkraut
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup shredded white Cheddar cheese (2 oz)

Steps:

  • Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • Top with second crust; seal and flute. Cut slits in top crust.
  • Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 690, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1690 mg

Tips:

  • Mise en Place: Before you start cooking, gather all your ingredients and utensils. This will help you stay organized and ensure that you have everything you need.
  • Use High-Quality Ingredients: The better the quality of your ingredients, the better your little Reuben pies will taste. Look for fresh, flavorful ingredients that are in season.
  • Don't Overcook the Vegetables: The vegetables in your little Reuben pies should be cooked until they are tender but still have a bit of a crunch. Overcooking them will make them mushy.
  • Use a Good Quality Cheese: The cheese is one of the most important ingredients in these pies, so don't skimp on quality. Use a flavorful cheese that melts well.
  • Serve Warm: Little Reuben pies are best served warm out of the oven. You can also reheat them in the oven or microwave.

Conclusion:

These little Reuben pies are a delicious and easy-to-make appetizer or main course. They're perfect for parties, potlucks, or a quick weeknight meal. With a crispy crust, flavorful filling, and gooey cheese, these pies are sure to be a hit with everyone who tries them.

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