Red Reuben Hand Pies Recipes

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RED REUBEN HAND PIES



Red Reuben Hand Pies image

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

2 (9 inch) unbaked pie crusts
6 tablespoons Thousand Island salad dressing
1 egg
1 tablespoon milk
1 cup shredded corned beef
6 slices Swiss cheese, cut to fit
¾ cup pickled red cabbage, well drained

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

BLUEBERRY HAND PIES



Blueberry Hand Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

3 cups blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest plus juice of 1/2 lemon
1 teaspoon vanilla extract
3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 tablespoons water
2 cups powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
  • For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
  • To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
  • For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

LITTLE REUBEN PIES



Little Reuben Pies image

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

9 inches pie pastry
1 cup corned beef, cooked and thinly sliced
1 cup sauerkraut
1 teaspoon caraway seed
1/2 cup swiss cheese, grated
2 tablespoons brown mustard

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



Red Reuben Hand Pies image

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     Beef Pie

Time 35m

Yield 6

Number Of Ingredients 7

2 (9 inch) unbaked pie crusts
6 tablespoons Thousand Island salad dressing
1 egg
1 tablespoon milk
1 cup shredded corned beef
6 slices Swiss cheese, cut to fit
¾ cup pickled red cabbage, well drained

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 PIE



Reuben Pie image

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

1 lb lean ground beef
1/4 lb ground pork (or use all ground beef)
1/3 cup rolled oats
1/4 cup Worcestershire sauce
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (16 ounce) jar sauerkraut, well drained
8 ounces shredded swiss cheese
1 1/2 teaspoons caraway seeds
1 (3 ounce) can French-fried onions
catsup or tomato-based chili sauce

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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