LITTLE REUBEN PIES
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
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
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SM SOJAN VAI
[email protected]I love that these pies can be made ahead of time and frozen. It's so convenient to have a delicious meal on hand when I'm short on time.
SN EMON
[email protected]These pies are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion or a potluck.
Sthandwa Sami
[email protected]I'm not sure what I did wrong, but my pies didn't turn out very well. The filling was bland and the crust was soggy.
Sani ch For you
[email protected]I followed the recipe exactly and my pies turned out great! I'm definitely going to make these again.
Subash Mahat
[email protected]The crust on these pies was a bit too thick and doughy for my liking.
Ephrata Hailemariam
[email protected]These pies were a bit too salty for my taste. I think I'll use less salt next time.
Jaycob Newman
[email protected]I've made these pies several times and they're always a hit. I've even started experimenting with different fillings, like pulled pork and barbecue sauce.
SMX Studios
[email protected]These pies are a great way to use up leftover ham or turkey. I also like to add a dollop of Thousand Island dressing to each pie before baking.
Omar Idris
[email protected]I'm not a huge fan of sauerkraut, but I really enjoyed these pies. The sauerkraut added a nice tangy flavor that balanced out the richness of the cheese and meat.
Jodi
[email protected]I made these pies for lunch today and they were delicious! The filling was flavorful and the crust was flaky and golden brown.
mohammed hassen
[email protected]These little Reuben pies were a hit at my last party! They're so easy to make and they're always a crowd-pleaser.