Print Recipe

Reuben Hand Pies

These all butter crust hand pies are filled with corned beef, cabbage, potato and swiss cheese. 
Course: Main Course
Cuisine: Beef, Irish
Keyword: Corned beef, hand pies, St Patricks day
Servings: 10

Ingredients

Filling

  • 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

Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tsp horseradish

Crust

  • 2 1/2 cup flour
  • 1 cup butter grated
  • 1/2 tsp salt
  • 1-3 tbsp cold water

Instructions

Crust

  • 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. 

Dipping Sauce

  • Combine all ingredients together.