Tuesday, September 5, 2017

Reuben Pasties


2 batches Pumpernickel Pie Crust (refrigerated) (recipe HERE)
Extra Whole Grain Rye Flour for rolling & dusting crust
3/4 lb thin slices Corned Beef
1/2 lb Swiss Cheese (shredded)
2 c well drained Sauerkraut
2 T cornstarch


Yields 8 pasties.

Preheat oven to 425℉
Cover two 1/2 sheet baking pans with parchment or silicone baking mats

Chop the Corned Beef slices into 1" x 1/4" pieces
Mix the drained sauerkraut with the cornstarch (to trap the moisture)
Mix the corned beef, sauerkraut mixture and shredded cheese into an even mix.

Roll out crust to about 1/8" thick.
Cut circles approximately 8" diameter
Place a crust circle on the baking sheet and add about 1/2 cup of the meat/cheese/sauerkraut mixture in the center. Fold one side of the circle over to the other side keeping the filling inside and match up the edges. Press together and roll into a crimped edge sealing the entire edge. Make three cuts on the top to allow steam to escape.
You should be able to place 4 on each baking sheet.
Bake for 25-35 minutes until crust edges are brown and the top begins to brown.

Serve with Russian Dressing (see my recipe HERE)

No comments:

Post a Comment