Spicy Reuben Hand Pies
Liven up your St. Patrick’s Day party with this spicy and savory Reuben hand pie. The pepper jack cheese and sauerkraut add a serious kick to the classically Irish corned beef filling. Or, if you like bucking tradition, try it with pastrami!
Hopefully, you’ve picked up your corned beef brisket from Safeway before the anticipated blizzard this weekend. Be sure to save some of that delicious beef to make these Reuben Hand pies. You’ll regret it if you don’t!
Pick up Bob’s Red Mill Rye Flour to make these as it gives a wonderful rye flavor to the pies.
Super easy to make, just combine a few ingredients to make the dough, stuff with thinly sliced corned beef, mustard, sauerkraut, thousand island dressing, and bake!
See how to make the perfect corned beef and cabbage here.
Ingredients in Reuben Hand Pies:
- 1 ½ cups all-purpose flour
- 3/4 cup rye flour
- 1/2 teaspoon kosher salt
- 8 ounces unsalted European-style butter, cold and cut into 1/2-inch cubes
- 1/3 cup ice water
- 1/3 cup thousand island dressing or coarse grain mustard
- 1 cup shredded pepper jack cheese
- 8 ounces sliced corned beef
- 1 cup sauerkraut, drained and lightly dried
- 1 egg, beaten
Add flours and salt to a food processor. Pulse 2 to 3 times to mix. Add butter and pulse 7 to 9 times until there are pea-sized butter pieces. Turn the processor on and slowly drizzle ice water until the dough slightly comes together. It should be a little crumbly but stick together when pressed.
Preheat oven to 350°. Between 2 pieces of parchment, roll the dough out evenly into a 12-inch square. Cut into 4 even square pieces.
Spread sauce onto all pieces of dough. Top one side of the squares with cheese, corned beef and sauerkraut.
Fold the dough and cover the filling. Crimp edges with a fork. Place pies on a parchment-lined rimmed baking sheet. Brush the crust with the egg wash and cut tiny vent holes.
Bake 25 to 30 minutes, until the crust, is lightly browned. Let rest 5 minutes on the baking sheet. Serve.
Notes:
For extra flavor, sprinkle caraway seeds on the hand pies after the egg wash is applied.
Why European-style butter? European-style has a slightly higher fat content than most domestic versions. So, there is a bit less moisture. This promotes flakiness in the crust.
Spicy Reuben Hand Pies
Ingredients
- 1 ½ cups all-purpose flour
- 3/4 cup rye flour
- 1/2 teaspoon kosher salt
- 8 ounces unsalted European-style butter cold and cut into 1/2-inch cubes
- 1/3 cup ice water
- 1/3 cup thousand island dressing or coarse grain mustard
- 1 cup shredded pepper jack cheese
- 8 ounces sliced corned beef
- 1 cup sauerkraut drained and lightly dried
- 1 egg beaten
Instructions
- Add flours and salt to a food processor. Pulse 2 to 3 times to mix. Add butter and pulse 7 to 9 times until there are pea-sized butter pieces. Turn the processor on and slowly drizzle ice water until the dough slightly comes together. It should be a little crumbly but stick together when pressed.
- Place dough on plastic wrap and form a square about 1-inch thick. Cover and refrigerate for 1 hour.
- Preheat oven to 350°. Between 2 pieces of parchment, roll the dough out evenly into a 12-inch square. Cut into 4 even square pieces.
- Spread sauce onto all pieces of dough. Top one side of the squares with cheese, corned beef and sauerkraut.
- Fold the dough and cover the filling. Crimp edges with a fork. Place pies on a parchment-lined rimmed baking sheet. Brush the crust with the egg wash and cut tiny vent holes.
- Bake 25 to 30 minutes, until the crust, is lightly browned. Let rest 5 minutes on the baking sheet. Serve.
Notes
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Thank you for this recipe!!! This seems to be a match for something I remember my great grandmother making a few time 50+ years ago and that I loved, but had never seen a recipe for anywhere until now.
my pleasure Arthur! I’m planning to make on Sunday when I make my corned beef. Looks delicious!