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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Taimor Hassan
[email protected]These little Reuben pies were a delicious and easy appetizer. I will definitely be making these again.
Zain Zani
[email protected]I'm not a huge fan of corned beef, but I loved these pies! The sauerkraut and Swiss cheese really balanced out the flavor. I will definitely be making these again.
Md Morjem
[email protected]These were so easy to make and they turned out great! I used a store-bought pie crust to save time. I will definitely be making these again.
german pickle
[email protected]I loved the combination of corned beef and sauerkraut in these pies. The Swiss cheese was a great addition too. I will definitely be making these again.
Aqab Gujjar
[email protected]These little pies were the perfect appetizer for my party. They were easy to make and everyone loved them. I will definitely be making them again.
Riddha Cage
[email protected]I had some trouble getting the dough to work. It was too sticky. I ended up adding more flour and it turned out fine.
Mondinat adeola
[email protected]These pies were a bit too salty for my taste. I think I'll use less corned beef next time.
Dipak Gupta
[email protected]I love the idea of these little Reuben pies! I'm going to try making them this weekend. Thanks for sharing the recipe.
Zain como zain como
[email protected]These little pies were delicious! The flavors of the corned beef, sauerkraut, and Swiss cheese were perfect together. I will definitely be making these again.
Ronnel Moodley
[email protected]I made these for my family and they loved them! The only change I made was to use a different type of cheese. I will definitely be making these again.
Phetolo Ofentse
[email protected]These little Reuben pies were a hit at our party! They were easy to make and so delicious. The perfect combination of flavors and textures.