Reuben Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g cooked corned beef, finely chopped</li><li class="ingredients-single-item">200g sauerkraut, drained well</li><li class="ingredients-single-item">200g Swiss cheese, grated</li><li class="ingredients-single-item">60g Russian dressing (or Thousand Island dressing)</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water (for egg wash)</li><li class="ingredients-single-item">1 tsp caraway seeds (optional)</li><li class="ingredients-single-item">Flaky sea salt (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional, for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or glass</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making your pastry dough. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingers to work it into the flour until you have pea-sized pieces of butter throughout. The visible butter pieces are crucial as they'll create steam pockets during baking, resulting in those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with apple cider vinegar (the vinegar helps inhibit gluten development, making for a more tender crust). Gradually add this liquid to the flour mixture, stirring with a fork until the dough just comes together. It should look somewhat shaggy but hold together when pressed. Avoid overworking the dough, which would develop too much gluten and result in a tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, shape into discs, wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, ensuring your pastry will be flaky rather than greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is chilling, prepare your filling. In a medium bowl, mix together the chopped corned beef, well-drained sauerkraut (squeeze out excess moisture to prevent soggy pies), and most of the grated Swiss cheese, reserving a small amount for topping. Gently fold in the Russian dressing until everything is evenly coated but not overly wet.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the dough to approximately 3mm (1/8 inch) thickness. Using a 10cm (4-inch) round cutter or glass, cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disc of dough, until you have 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 8 dough circles on the prepared baking sheets. Spoon about 2 tablespoons of filling onto the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill, or the pies may leak during baking. Sprinkle a little of the reserved cheese on top of each filling mound.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the borders of the filled dough circles with egg wash, which will act as glue. Place the remaining 8 dough circles on top of the filling and gently press around the edges with your fingers to seal. For an extra secure seal, press the tines of a fork around the edges of each pie.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut a small vent in the top of each pie to allow steam to escape during baking. Brush the tops generously with egg wash, which will give you that beautiful golden-brown shine. Sprinkle with caraway seeds and a pinch of flaky sea salt if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Chill the assembled pies in the refrigerator for 15 minutes. This final chilling helps the butter in the dough firm up again, resulting in maximum flakiness when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, or until the pies are deeply golden brown and the pastry is cooked through. If your pies are browning too quickly, cover loosely with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pies to cool on the baking sheet for 5-10 minutes before serving. This brief resting period allows the filling to set slightly and the pastry to firm up. Serve warm with extra Russian dressing on the side for dipping. The pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 180°C (350°F) oven for 10 minutes until warmed through.</li></ol>