Little Reuben Pies: A Handheld Celebration of Flavor

My grandmother, a master of thrifty elegance in the kitchen, had a knack for transforming humble leftovers into culinary masterpieces. I remember one St. Patrick’s Day when the remnants of our corned beef feast seemed destined for the dog. Instead, she whipped up these delightful little pies, the savory aroma of sauerkraut and caraway filling the kitchen. The flaky, golden crust, warm in my hands, gave way to the most comforting, flavorful bite. These Little Reuben Pies aren’t just food; they’re a memory, a hug from my past, and a testament to the magic of resourcefulness.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 10-15 minutes
• Total Time: 35-40 minutes
• Servings: 4-6
• Yield: 4-6 pies
• Dietary Type: Dairy-containing

Ingredients

• 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
• 1 egg, well beaten (for egg wash)

Equipment Needed

• Cast iron or non-stick skillet
• Rolling pin
• Cutting board
• Knife or hand slicer
• Glass, small bowl, or pastry round (for cutting circles)
• Fork
• Baking sheet

Instructions

1. 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. An inexpensive hand slicer is ideal for making short work of slicing chilled meats into paper-thin slices.

2. 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.

3. Sauté the sauerkraut until just beginning to brown slightly and the moisture is absorbed. This typically takes about 5-7 minutes. Stir frequently to prevent burning.

4. Add the corned beef and mix together well, breaking up the corned beef slices as you go, until all is well incorporated with the sauerkraut. This ensures even distribution of flavors.

5. Turn off the heat, add 1/2 cup grated Swiss cheese for every 2 cups of corned beef/sauerkraut mix, and stir well until the cheese is melted and evenly distributed.

6. Cool the filling to room temperature. This prevents the pie pastry from becoming soggy.

7. Roll out your pie pastry dough. A store-bought dough from the refrigerated section works perfectly. Bring it to room temperature before rolling it out just slightly. You don’t want it too thin – the filling is heavy, and the pies could break apart. Aim for a thickness of about 1/8 inch.

8. Cut circles from the dough using a glass, small bowl, pastry round — whatever you have, and whatever size you’d like. You could make a mega-pie and eat it with a fork, but hand-held pies are fun! A diameter of 4-5 inches is a good starting point for individual pies.

9. Smear a bit of strong brown mustard on half of the dough circle. Be careful not to use too much mustard.

10. Put a good mound of the filling on the same half of the dough circle on top of the mustard. Be generous, but don’t overfill the pies, or they will be difficult to seal.

11. Fold the other half of the dough circle over the filling, align the edges, and crimp with a fork to seal. The crimping not only looks nice but also ensures that the filling stays inside during baking.

12. Brush on a thin layer of egg wash (one egg, well beaten) for a golden brown crust. This also helps to seal the edges.

13. Poke a couple of small air holes in the top of each pie to allow steam to escape during baking, preventing the pies from bursting.

14. Bake in a 350 degree oven for 10-15 minutes (this depends on the size of your pie!) until golden brown. Watch them carefully; ovens vary. The crust should be evenly browned, and the filling should be heated through.

15. Serve with any or all of: Strong mustard, horseradish sauce, Russian dressing. Enjoy!

Expert Tips & Tricks

• For a richer crust, use butter-based pie pastry.
• If you’re short on time, use pre-shredded Swiss cheese.
• To prevent the bottom crust from becoming soggy, bake the pies on a preheated baking stone.
• Add a pinch of garlic powder or onion powder to the sauerkraut for extra flavor.
• For a spicier kick, use a spicy brown mustard.
• If the crust starts to brown too quickly, tent the pies with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the Little Reuben Pies warm, fresh from the oven. They are delicious on their own or with a side of coleslaw or a pickle spear. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350-degree oven for 5-7 minutes, or until heated through. You can also reheat them in a microwave, but the crust will not be as crispy. For longer storage, freeze the pies individually wrapped in plastic wrap and then placed in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287 kcal	N/A
Calories from Fat	169 kcal	N/A
Total Fat	18.8g	28%
Saturated Fat	6.1g	30%
Cholesterol	12.4mg	4%
Sodium	494.4mg	20%
Total Carbohydrate	23g	7%
Dietary Fiber	2.9g	11%
Sugars	0.9g	3%
Protein	6.8g	13%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pie crust. There are many commercially available options.
• Vegetarian: While a traditional Reuben is based on corned beef, a vegetarian alternative can be made with marinated and thinly sliced portobello mushrooms.
• Cheese: Substitute Gruyere or provolone cheese for the Swiss cheese for a slightly different flavor profile.
• Sauerkraut: Experiment with different flavors of sauerkraut, such as kimchi sauerkraut or Bavarian sauerkraut.
• Spice Level: Add a pinch of red pepper flakes to the sauerkraut mixture for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I make the filling ahead of time?
A: Absolutely! The filling can be made up to 2 days in advance and stored in the refrigerator. This is a great way to break up the preparation process.

Q: Can I use puff pastry instead of pie pastry?
A: Yes, puff pastry will work, but the texture will be different. Pie pastry provides a flakier, more tender crust, while puff pastry will be lighter and airier.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to crimp the edges of the pies tightly with a fork. Also, don’t overfill the pies, and be sure to poke air holes in the top crust.

Q: Can I freeze the unbaked pies?
A: Yes, you can freeze the unbaked pies. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: What is the best way to slice corned beef thinly?
A: Chilling the corned beef before slicing makes it easier to achieve thin slices. A meat slicer or a very sharp knife can be used. Ask your deli to slice it thinly for you if you are buying it pre-cooked.

Final Thoughts

These Little Reuben Pies are more than just a delicious snack; they are a celebration of resourcefulness and flavor. I encourage you to try this recipe and experience the joy of transforming simple ingredients into something truly special. Feel free to experiment with variations and substitutions to make it your own. Share your creations with friends and family and let the warmth of these little pies bring smiles to their faces. And don’t forget to let me know how they turned out – I’d love to hear your feedback!