REUBEN PUDGY PIE
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
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.
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
RED REUBEN HAND PIES
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
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 POT PIE
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
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
REUBEN PIE
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
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.
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