• Slice the corned beef, cut each slice of cheese in half, and squeeze as much juice as possible out of the sauerkraut. Mix the drained sauerkraut with ½ tablespoon of caraway seeds.
  6 oz cooked corned beef, 6 slices Swiss cheese, 1 cup sauerkraut, 1 tablespoon caraway seeds
• Roll out one sheet of puff pastry slightly and brush off any excess flour. Roll the other sheet out about 1 inch larger than the other sheet (this will be the top).
  2 sheets puff pastry
• Cut each sheet into 6 even rectangles. Be sure to keep the tops and bottoms separate so you know which are which.
• Whisk together the egg with a teaspoon of water, and brush it around the edges of the pastry and fillings.
  1 large egg
• Gently pull the pastry so it's slightly larger, then place the tops over all of them, then press down around the filling to seal, removing as much air as possible. Use a fork to press down all around the pies to fully seal.
• Note: for very clean, flaky sides, cut the very edges of the pastry off after crimping.
• Add the pan to the refrigerator or freezer and preheat the oven to 400℉.
• Use the remaining egg wash and brush it all over the tops of the pastry (try not to let it fall over the edges). Sprinkle the tops with the remaining caraway seeds and pierce two holes into the tops of each pie.
• 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, combine all ingredients for the dip and set aside until ready to enjoy.
  ¼ cup minced yellow onion, 2 tablespoons minced dill pickle, ¾ cup mayonnaise, 2 tablespoons ketchup, ½ teaspoon paprika, ½ teaspoon granulated sugar, ¼ teaspoon kosher salt