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!
Servings 4 servings
Calories
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
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.