Recipes Main Dishes Savory Pie Recipes Beef Pie Recipes Red Reuben Hand Pies Be the first to rate & review! 2 Photos The inspiration for this tasty hand pie comes from a local German restaurant that serves an exceptional Red Reuben sandwich. They swap out sauerkraut for red cabbage on a traditional Reuben sandwich with awesome results. German potato salad and dill pickles are excellent sidekicks. Submitted by lutzflcat Published on March 22, 2019 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 6 Yield: 6 hand pies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 (9 inch) unbaked pie crusts 6 tablespoons Thousand Island salad dressing 1 egg 1 tablespoon milk 1 cup shredded corned beef 6 slices Swiss cheese, cut to fit ¾ cup pickled red cabbage, well drained Directions Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border. Whisk egg and milk together to make an egg wash. Brush over the borders. Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork. Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet. Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm. Cook's Notes: The Red Cabbage recipe on this site is my favorite, and it works perfectly on this hand pie. Also, red cabbage in a jar can be found at your local supermarket in the canned vegetables aisle. You can use deli-sliced corned beef with good results, but these pies are an excellent way to use leftover corned beef that you've made at home. I Made It Print Nutrition Facts (per serving) 544 Calories 36g Fat 40g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 544 % Daily Value * Total Fat 36g 46% Saturated Fat 12g 59% Cholesterol 75mg 25% Sodium 807mg 35% Total Carbohydrate 40g 15% Dietary Fiber 2g 8% Total Sugars 11g Protein 16g 32% Vitamin C 4mg 4% Calcium 250mg 19% Iron 3mg 14% Potassium 182mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.