Light and flakey, these all butter crust hand pies are filled with corned beef, cabbage, potato and swiss cheese. Perfect for dipping in Reuben sauce.
I have to admit, my favorite way to eat corned beef and cabbage is the next day and there are so many ways to re-purpose corned beef leftovers. These hand pies are super easy to make. I show you how to make the all butter crust, but you could take the no fuss route and use pre-made dough (I won’t tell anyone) If you DO plan on making my all butter crust, please take special note to the butter. I have found to get the flakiest crust with very little effort and very little kneading (because kneading makes things tough) is to grate your butter with a cheese grater. I can’t believe it has taken me 20 years to figure this out, but I do this with EVERYTHING now. Trust, it’s definitely the way to go!
Back to the corned beef… I’m going to tell you my weakness. It’s leftover, cold from the fridge, corned beef. I love it. I could even eat the cabbage cold too! I don;t know, maybe it’s my 35 percent Irish or maybe it’s just that the corned beef sits overnight and gets all flavorful. O.k., now that we got that out of the way, you really need to try these cute little pies!
Reuben Hand Pies
- 1 cup leftover corned beef chopped
- 1/2 cup baby red potatoes diced
- 1 tbsp bacon fat (or cooking oil)
- 1 cup green cabbage shredded
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1 pinch black pepper
- 5 slices Swiss cheese cut in half diagonally
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tsp horseradish
- 2 1/2 cup flour
- 1 cup butter grated
- 1/2 tsp salt
- 1-3 tbsp cold water
- In a large bowl, mix together flour, salt and butter until crumbly. Add cold water starting with 1 tbsp. and continuing to add 1 tbsp until dough starts to form together. (You shouldn’t need more than 3 tbsp)
- Press together into a smooth ball. The less kneading the better. Cover with saran wrap and place in fridge for at least 15 minutes.
Make the Reuben filling
- In a medium pan over medium heat, melt bacon fat or cooking oil, whichever you choose to use. Bacon fat will have more flavor. Saute cabbage for 2 minutes until starting to wilt. Add red wine vinegar, salt and pepper and cook for another 2-3 minutes. Set aside to cool.
- Place diced potatoes in a bowl in the microwave for 2 minutes to par cook.
- Combine, chopped corned beef, cabbage mixture and potatoes in a bowl.
- Remove your dough from the fridge and cut into two equal parts. Then. cut each into another 5 equal pieces.
- Roll each piece into a 4 inch round, use small plate or bowl and cut around the edges.
- Place 1 halved slice of Swiss cheese on half of the round, equally distribute the corned beef mixture between all 10 rounds, by placing mixture on top of cheese.
- Fold empty half of round over to close, pressing down on the edge to seal.
- Using a fork, crimp the sealed edge to ensure the mixture stays inside. Slice 2-3 thin air holes in top for venting. Place in freezer for about 15 minutes.
- Bake at 400 degrees for about 10 minutes or until golden brown. Keep any extras in the freezer for later use.
- Note: For a more golden crust, before baking, brush with a egg that has been beaten.
- Combine all ingredients together.