Red Reuben Hand Pies Food

RED REUBEN HAND PIES

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.

REUBEN HAND PIES

Steps:

• Slice the corned beef, prepare the cheese, and squeeze the juice out of the sauerkraut. Mix the drained sauerkraut with ½ tablespoon of caraway seeds.
• Roll out two sheets of puff pastry slightly and brush off any excess flour.
• Cut each sheet into 6 even rectangles. Roll out half of the slices a few more times (both vertically and horizontally) to make them slightly larger - these will become the tops.
• Add the bottom pieces to a parchment lined baking sheet and brush a swipe of water around each edge of the pastry.
• To each hand pie, add half of the Swiss cheese, corned beef, 1 heaping tablespoon of sauerkraut, and more Swiss cheese.
• Place the tops over all of them, then carefully press down around the filling to seal. Gently pull the pastry to meet the edges, if needed. Use a fork to press down all around the pies to fully seal.
• Refrigerate for 15 minutes and preheat the oven to 400℉/200℃.
• Whisk an egg with a splash of water, then brush the egg wash completely over each pastry (but don't let it fall over the edges). Sprinkle the tops with the remaining caraway seeds.
• Bake the hand pies for 25-30 minutes until very golden brown. Remove from the oven and cool for 5 minutes, then enjoy with thousand island dressing dip.

LITTLE REUBEN PIES

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!

REUBEN PIE

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.