Best Little Reuben Pies Recipes

MINI REUBENS

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

REUBEN PUDGY PIE

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.

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.

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.

REUBEN-STYLE SHEPHERD'S PIE

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.

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 STRUDEL

Steps:

• Cut corned beef into 1/2-inch strips; set aside.
• Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
• Stir together butter and mustard; set aside.
• Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
• Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
• Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
• Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.