Corned Beef And Swiss Mini Pot Pies Recipe 445 Recipes

REUBEN POT PIE

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.

CORNED BEEF AND SWISS MINI POT PIES RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Grease or spray 8 regular-sized muffin cups with cooking spray. In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed. Bake until golden brown. Serve and enjoy!