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    The Cozy Plum » Recipes » Savory

    Reuben Hand Pies

    Published: Mar 14, 2022 · Modified: Aug 27, 2022 by Callan Wenner · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    Hand pies stacked on top of each other with sauce drizzled over.

    These flaky reuben hand pies are filled with corned beef, sauerkraut, swiss cheese and get dipped in a homemade thousand island dressing. It's the best reuben appetizer and is the perfect way to use up any leftover corned beef.

    Reuben hand pies laid about. One is broken open and sauce is on the side.

    This savory filled puff pastry takes a traditional reuben and turns it into something way more fun! It's the perfect recipe to use up leftover corned beef from St. Patrick's Day and can be made using either homemade rough puff pastry or store bought puff pastry.

    Paired with a homemade thousand island dressing (what traditionally goes in the reuben sandwich), each bite contains corned beef, sauerkraut, and melty swiss cheese. And, let's not forget about that buttery crunch from the flaky pastry! SO GOOD.

    When I was testing these, my husband said "This is the best thing you've ever made" - I mean...how can I top that?

    Reuben hand pie split into two with dressing drizzled on it.
    Jump to:
    • Ingredient Notes
    • How to make Reuben Hand Pies
    • Thousand Island Dressing Dip
    • Storing and Freezing
    • FAQs
    • 📖Recipe

    Ingredient Notes

    • Homemade Rough puff pastry or puff pastry. Make your own or buy store bought. Two sheets are needed.
    • Corned beef. Leftover from corned beef and cabbage or sliced from the deli.
    • Sauerkraut. Whatever type you prefer! Just be sure to drain and squeeze the juice out of the amount needed.
    • Swiss cheese. Sliced or shredded, but sliced is easier to assemble.
    • Caraway seeds. Don't skip these seeds! It's what replicates the flavor of the rye or marbled bread used in a traditional reuben sandwich.
    • Thousand Island Dressing ingredients: yellow onion, dill pickle, mayonnaise, ketchup, paprika, sugar, salt.

    How to make Reuben Hand Pies

    STEP 1: Slice the corned beef and cheese so it's about two inches long one inch wide. Squeeze out the sauerkraut then mix with half of the caraway seeds. This helps with flavor!

    • All ingredients laid out.
      Corned beef, Swiss cheese, sauerkraut, caraway seeds, puff pastry, thousand island ingredients.

    STEP 2: Roll out two sheets of puff pastry slightly and brush off any excess flour with a pastry brush or a paper towel.

    Cut each sheet into 6 even rectangles - use a sharp chefs knife or a pizza cutter.

    Hot tip! Roll half of the rectangles back and forth a few times to make them slightly larger. These will be to tops and helps them fit better over the filling.

    Add the bottom pieces to a large parchment lined baking sheet and brush a swipe of water around each edge of the pastry. It's best to do one at a time so they don't get too wet.

    • Rolling out the puff pastry.
      Roll out the pastry slightly.
    • Puff pastry cut into six rectangles.
      Cut the puff pastry into 6 rectangles.
    • Brushing water on the edges of the pastry.
      Brush the edges lightly with water.

    Assembling the Hand Pies

    STEP 3: To each piece of dough, add half of the Swiss cheese, corned beef, a heaping tablespoon of sauerkraut, and extra Swiss cheese.

    • Swiss cheese layer on the hand pie.
      Add Swiss cheese.
    • Corned beef layer on the hand pie.
      Add corned beef.
    • Sauerkraut layer on the hand pie.
      Add the sauerkraut.
    • Another Swiss cheese layer on the hand pie.
      Add more Swiss cheese

    STEP 4: Place on the top, then carefully press down around the filling to seal. Gently pull the pastry to meet the edges, if needed. Use the tines of a fork to press down all around the pie to fully seal.

    Repeat with the remaining hand pies, then refrigerate for 15 minutes and preheat the oven to 400℉/200℃.

    • Dough lid placed on top.
      Add the top.
    • Fingers pushing down the dough to seal.
      Press to seal.
    • A fork seals the edges with the tines.
      Seal again with the tines of a fork.

    STEP 5: Whip together the egg with a splash of water to create an egg wash, then brush it over the tops of the hand pies. Take care not to get it the whole way over the edges.

    Poke 3 sets of holes in the top of each hand pie with the tines of a fork and sprinkle the tops with the remaining caraway seeds.

    • Egg wash brushed onto the hand pies.
      Brush with egg wash.
    • Fork tines poke holes in the hand pies.
      Add caraway and poke with a fork.

    STEP 6: Bake the hand pies for 25-30 minutes until very golden brown. Remove from the oven and immediately transfer to a platter and serve with thousand island dressing dip.

    Cut the hand pies in half, if desired.

    Thousand Island Dressing Dip

    Make the dip while the hand pies are in the oven.

    STEP 7: To make the homemade thousand island dressing for reubens, mince the yellow onion and dill pickles, then mix together with the mayonnaise, ketchup, paprika, sugar and salt.

    Transfer to a ramekin and place on the serving platter next to the reuben hand pies.

    Storing and Freezing

    Store the baked hand pies covered in the fridge for about three days. Reheat the hand pies in a 400℉ oven for about 10 minutes, then enjoy.

    To freeze the reuben hand pies, assembly them fully (omitting the egg wash), then flash freeze on a cookie sheet for 30 minutes. Transfer to a ziptop bag and remove all of the air. Store for up to two months.

    Transfer to the fridge for at least one hour to thaw slightly, then brush with egg wash and sprinkle with caraway seeds. Follow the normal baking instructions.

    FAQs

    Does a reuben have corned beef or pastrami?

    Traditional reubens are made with corned beef, though pastrami is a very similar substitute and can sometimes be used in a reuben. Using pastrami (or even thinly sliced turkey breast) on this sandwich can also sometimes be referred to as a "rachel."

    What is a traditional reuben made of?

    A traditional reuben is a sandwich made on slices or rye or marbled rye bread and is filled with corned beef, sauerkraut, Swiss cheese and thousand island dressing. It then gets pan fried in butter/fat and becomes slightly crispy.

    What do you serve with reubens?

    Reubens are traditionally served with French fries or chips, and sometimes coleslaw.

    What is reuben sauce made of?

    The sauce that goes on reuben sandwiches is either a thousand island dressing or a Russian dressing.

    A hand dips half of a hand pie into the dip.
    Stack of hand pies with sauce drizzled over the edge.

    Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more ideas, follow me on Pinterest.

    📖Recipe

    Hand pies split open with sauce drizzle over.

    Reuben Hand Pies

    Callan Wenner
    These flaky reuben hand pies are filled with corned beef, sauerkraut, swiss cheese and get dipped in a homemade thousand island dressing. It's the best reuben appetizer and is the perfect way to use up any leftover corned beef.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Appetizer, Main Course, Snack
    Cuisine American
    Servings 6 pies
    Calories 572 kcal

    Equipment

    • Rolling Pin
    • Large baking sheet
    • Knife

    Ingredients
      

    • 2 sheets puff pastry homemade rough puff or store bought
    • 6 oz cooked corned beef 1 oz per hand pie
    • 1 cup sauerkraut 150g
    • 4 oz Swiss cheese ~½ oz per hand pie
    • 1 tablespoon caraway seeds
    • 1 egg for egg wash

    Thousand Island Dressing Dip

    • ¼ cup minced yellow onion
    • 2 tablespoons minced dill pickle
    • ¾ cup mayonnaise 170g
    • 2 tablespoons ketchup
    • ½ teaspoon paprika
    • ½ teaspoon granulated sugar
    • ¼ teaspoon kosher salt

    Instructions
     

    • Slice the corned beef, prepare the cheese, and squeeze the juice out of the sauerkraut. Mix the drained sauerkraut with ½ tablespoon of caraway seeds.
    • Roll out two sheets of puff pastry slightly and brush off any excess flour.
    • Cut each sheet into 6 even rectangles. Roll out half of the slices a few more times (both vertically and horizontally) to make them slightly larger - these will become the tops.
    • Add the bottom pieces to a parchment lined baking sheet and brush a swipe of water around each edge of the pastry.
    • To each hand pie, add half of the Swiss cheese, corned beef, 1 heaping tablespoon of sauerkraut, and more Swiss cheese.
    • Place the tops over all of them, then carefully press down around the filling to seal. Gently pull the pastry to meet the edges, if needed. Use a fork to press down all around the pies to fully seal.
    • Refrigerate for 15 minutes and preheat the oven to 400℉/200℃.
    • Whisk an egg with a splash of water, then brush the egg wash completely over each pastry (but don't let it fall over the edges). Sprinkle the tops with the remaining caraway seeds.
    • Bake the hand pies for 25-30 minutes until very golden brown. Remove from the oven and cool for 5 minutes, then enjoy with thousand island dressing dip.

    Thousand Island Dressing Dip

    • While the hand pies are baking, mince the onion and pickles then mix together with the mayonnaise, ketchup, paprika, sugar and salt.

    Notes

    Slices of Swiss cheese are easier to work with. Cut each slice in half to fit the hand pie. Use the equivalent of at least one full piece, but I prefer 1.5-2!
    Store the hand pies covered in the fridge for two days. Reheat in a 400℉/200℃ oven for 5-7 minutes. 
    Store the thousand island in a sealed container in the fridge for one week. 

    Nutrition

    Calories: 572kcalCarbohydrates: 24gProtein: 14gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 15gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 72mgSodium: 1013mgPotassium: 224mgFiber: 2gSugar: 3gVitamin A: 271IUVitamin C: 13mgCalcium: 180mgIron: 2mg
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    About Callan

    I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

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