Savory Corned Beef and Sauerkraut Hand Pies
Indulge in these delightful hand-held pastries that deliver layers of flavor with every bite. Enveloped in a flaky, buttery crust, these little pies are filled with tender, paper-thin corned beef, tangy sauerkraut seasoned with aromatic caraway seeds, and melted Swiss cheese. Perfect for repurposing leftovers, they make for a hearty snack or a satisfying meal. Enjoy them warm from the oven, paired with your favorite condiments like spicy mustard or tangy horseradish sauce. These pies are inspired by traditional Cornish pasties and are sure to become a favorite for both family gatherings and casual weeknight dinners.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Pie pastry
9 inches (Store-bought or homemade, rolled to about 1/8 inch thickness)
Corned beef
1 cup (Cooked and thinly sliced)
Sauerkraut
1 cup (Drained and sautéed)
Caraway seed
1 teaspoon (Used whole)
Swiss cheese
1/2 cup (Grated)
Brown mustard
2 tablespoons (For spreading on the dough)
Instructions
1
If you haven't cooked your own corned beef, purchase some from your local deli. Ensure it is sliced very thin for the best texture.
2
In a non-stick skillet or cast iron pan, heat the sauerkraut over medium heat. For each cup of sauerkraut, add 1/2 teaspoon of caraway seeds along with several grinds of black pepper. Sauté until the sauerkraut begins to brown slightly and the moisture is absorbed.
3
Introduce the sliced corned beef to the sauerkraut mixture, breaking it apart while mixing until it's well incorporated.
4
Remove the skillet from the heat and fold in the grated Swiss cheese, mixing well. Allow the filling to cool to room temperature.
5
On a lightly floured surface, roll out your pie pastry until it is about 1/8 inch thick. Use a biscuit cutter, glass, or other round object to cut circles from the dough in your desired size.
6
Spread a thin layer of brown mustard on one half of each dough circle and mound a generous portion of the filling on top of the mustard.
7
Fold the other half of the pastry over the filling, ensuring the edges align, and crimp them securely with a fork to seal.
8
Brush each pie with a thin layer of egg wash made from beating one egg. Poke a couple of small holes in the top to allow steam to escape.
9
Preheat your oven to 350°F (175°C) and bake the pies for 10-15 minutes, or until they are golden brown and flaky.
10
Serve hot with your choice of strong mustard, horseradish sauce, or Russian dressing, and enjoy every bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Corned Beef and Sauerkraut Hand Pies?
These are hand-held pastries filled with tender corned beef, tangy sauerkraut, caraway seeds, and melted Swiss cheese, all wrapped in a flaky, buttery crust.
What meat is best for this recipe?
Thinly sliced corned beef is recommended. You can use leftovers or purchase it from a local deli, ensuring it is sliced paper-thin for the best texture.
How do you prepare the sauerkraut filling?
Sauté the sauerkraut in a skillet over medium heat with caraway seeds and black pepper until it begins to brown and the moisture is absorbed.
What seasonings are used in the filling?
The recipe calls for caraway seeds and several grinds of black pepper to season the sauerkraut and beef mixture.
When should I add the Swiss cheese?
Fold the grated Swiss cheese into the mixture after removing the skillet from the heat, making sure to mix it well.
Should the filling be hot when I assemble the pies?
No, you should allow the corned beef and sauerkraut filling to cool to room temperature before placing it on the pastry dough.
How thick should the pie pastry be rolled?
The pie pastry should be rolled out on a lightly floured surface to a thickness of about 1/8 inch.
How do I cut the dough into the correct shape?
Use a biscuit cutter, a glass, or any other round object to cut circles from the rolled-out dough in your desired size.
Where do I apply the mustard?
Spread a thin layer of brown mustard on one half of each dough circle before adding the filling.
What type of mustard is recommended?
The recipe suggests using brown mustard for the interior layer and strong mustard for serving.
How much filling should I use for each hand pie?
You should mound a generous portion of the corned beef mixture on top of the mustard-covered half of the dough circle.
How do I seal the hand pies?
Fold the empty half of the pastry over the filling, align the edges, and crimp them securely with a fork to seal them shut.
What is the purpose of the egg wash?
Brushing the pies with a beaten egg helps them achieve a beautiful golden brown color and flaky texture when baked.
Why do I need to poke holes in the top of the pies?
Poking a couple of small holes in the top of each pastry allows steam to escape during the baking process.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the hand pies.
How long do the hand pies need to bake?
The pies typically take 10 to 15 minutes to bake, or until they are golden brown and flaky.
What sauces go well with these hand pies?
They are delicious served with strong mustard, tangy horseradish sauce, or Russian dressing.
Can I use store-bought pastry for this recipe?
Yes, you can use either store-bought or homemade pie pastry.
Are these hand pies a good way to use leftovers?
Absolutely, these pies are specifically designed to be perfect for repurposing leftover corned beef.
What is the inspiration for this recipe?
These savory hand pies are inspired by traditional Cornish pasties.
Is a specific pan required for sautéing the sauerkraut?
The recipe suggests using either a non-stick skillet or a cast iron pan.
How many ingredients are in this recipe?
There are 6 primary ingredients: pie pastry, corned beef, sauerkraut, caraway seeds, Swiss cheese, and brown mustard.
Can these be served as a main meal?
Yes, they can be served as a hearty snack or as a satisfying main meal.
What kind of cheese is used in the filling?
The recipe uses grated Swiss cheese.
How much caraway seed is needed?
The recipe uses 1 teaspoon of caraway seeds, or approximately 1/2 teaspoon for every cup of sauerkraut used.
What texture should the sauerkraut have before mixing with beef?
The sauerkraut should be sautéed until it is slightly browned and all excess moisture has been absorbed.
Can I serve these pies cold?
While they can be eaten at various temperatures, the recipe suggests enjoying them warm from the oven.
What size should the dough circles be?
The size is up to your preference; you can make them as large or as small as you like using various round cutters.
How do I know when the pies are done?
They are done when the crust is flaky and has turned a golden brown color.
Should the corned beef be shredded or sliced?
The recipe recommends very thin slices that are then broken apart while mixing with the sauerkraut.