Reuben Pie 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

REUBEN PUDGY PIE



Reuben Pudgy Pie image

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

1 tablespoon butter, softened
2 slices white bread
2 ounces sliced deli corned beef
3 to 4 tablespoons sauerkraut
1 to 2 slices Swiss cheese

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.

REUBEN POT PIE



Reuben Pot Pie image

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

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb cooked corned beef, cut into 1-inch cubes
1 cup drained refrigerated sauerkraut
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup shredded white Cheddar cheese (2 oz)

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

THE REAL REUBEN



The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8m

Yield 1

Number Of Ingredients 5

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Steps:

  • Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
  • Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

CLASSIC REUBEN PANINI



Classic Reuben Panini image

A mouthwatering classic-corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, softened
8 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
1/2 lb corned beef, thinly sliced
8 slices Swiss cheese

Steps:

  • Heat closed contact grill 5 minutes.
  • Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
  • When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1630 mg, Sugar 3 g, TransFat 1 g

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

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.

REUBEN-STYLE SHEPHERD'S PIE



Reuben-Style Shepherd's Pie image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 30

2 pounds baby red or yellow potatoes
Kosher salt
2 tablespoons butter
2 tablespoons EVOO
1 teaspoon caraway seeds
Freshly ground pepper
2 tablespoons EVOO
1 pound thick-cut good-quality corned beef, chopped
1 pound ground beef sirloin
3 to 4 cloves garlic, finely chopped
2 to 3 small stalks celery with leafy tops, finely chopped
1 large fresh bay leaf
1 carrot, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
3 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup lager beer, room temperature
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
One 10-ounce can beef consomme or 1 1/2 cups beef stock
One 1-pound bag sauerkraut, rinsed and drained well
1 1/2 cups shredded good-quality Swiss cheese
1 cup shredded or crumbled sharp white Cheddar
1 small bunch watercress, chopped
1 cup sour cream
1/3 cup ketchup
2 tablespoons sweet pickle relish
Few dashes hot sauce
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.

KARDEA'S REUBENS



Kardea's Reubens image

Just like a Rueben you'd find at a restaurant, my recipe has my own version of Thousand Island or Russian dressing, rye bread, Swiss cheese and sauerkraut. What I do differently is saute some onion with the sauerkraut. I love the extra sweetness and crunch it adds to the sandwiches, and I know you will too.

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 cup mayonnaise
1/3 cup ketchup
3 tablespoons dill pickle relish
2 tablespoons sriracha
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 teaspoons Worcestershire sauce
7 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, sliced (about 2 cups)
Kosher salt
2 1/4 cups drained sauerkraut
12 slices rye sandwich bread
12 slices Swiss cheese
2 1/4 pounds thinly sliced corned beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
  • For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
  • Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
  • Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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Top Asked Questions

How do you cook a Reuben pot pie?
Reuben Pot Pie. This hearty casserole packs all the great flavors of a Reuben sandwich – corned beef, sauerkraut and Swiss cheese. Ingredients. 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.
How do you cook a Reuben sandwich casserole?
This hearty casserole packs all the great flavors of a Reuben sandwich – corned beef, sauerkraut and Swiss cheese. 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.
What is the best cheese for a Reuben sandwich?
Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin Our favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese! We always use buttered bread. —Taste of Home Test Kitchen
How do you cook a corned beef pie crust?
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.

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