Reuben Pudgy Pie Recipes

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HOT REUBEN POT PIE



Hot Reuben Pot Pie image

This is a really great recipe. My family loves it.

Provided by Jennifer Houk

Categories     Savory Pies

Time 1h5m

Number Of Ingredients 6

1 can(s) sauerkraut, drained
1/2 c chili sauce
1/4 c mayonnaise
1 lb slice corned beef (from deli), cut into 1/12-in strips
1 can(s) pillsbury grands jr. golden layers refrigerated buttermilk biscuits
1 c shredded swiss cheese (4 oz)

Steps:

  • 1. Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
  • 2. Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
  • 3. Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.

S'MORE PUDGY PIE



S'more Pudgy Pie image

"Simply sinful" is how testers described this fresh take on s'mores. -Joanne Surfus, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 serving.

Number Of Ingredients 4

2 slices cinnamon bread
2 tablespoons Nutella
1/2 graham cracker, crushed
1 tablespoon miniature marshmallows

Steps:

  • Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with cracker crumbs and marshmallows. Top with remaining bread slice. Close iron., Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally.

Nutrition Facts : Calories 407 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 294mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 5g fiber), Protein 9g protein.

LITTLE REUBEN PIES



Little Reuben Pies image

Melt in your mouth baby pies! Flaky buttery crust envelopes a mix of paper thin corned beef, caraway seasoned sauerkraut and melted swiss cheese. In the tradition of Cornish Pastys, these hand held pies make the most of leftovers. From my blog http://timeinthekitchen.com

Provided by Timeless Gourmet

Categories     Savory Pies

Time 25m

Yield 4-6 pies, 4-6 serving(s)

Number Of Ingredients 6

9 inches pie pastry
1 cup corned beef, cooked and thinly sliced
1 cup sauerkraut
1 teaspoon caraway seed
1/2 cup swiss cheese, grated
2 tablespoons brown mustard

Steps:

  • If you haven't cooked your own corned beef, you can find some at the deli - but either way, make sure it's sliced super thin. I find my inexpensive hand slicer is ideal for making short work of slicing chilled meats.
  • Put the sauerkraut in a cast iron or other non-stick skillet on medium heat. For every cup of sauerkraut, add about 1/2 teaspoon of caraway seeds and several grinds of black pepper. Saute the sauerkraut until just begining to brown slightly and the moisture is absorbed. Add the corned beef and mix together well, breaking up the corned beef slices as you do until all is well incorporated. Turn off the heat, add 1 cup grated Swiss cheese for every two cups of corned beef/sauerkraut mix and stir well. Cool to room temperature.
  • Roll out your pastry dough - I used a store-bought dough from the refrigerated section, brought it to room temperature and rolled it out just slightly. You don't want it too thin - the filling is heavy and things could break apart. Cut circles from the dough using a glass, small bowl, pastry round -- whatever you have, and what ever size you'd like. You could make a mega-pie and eat with a fork, but hand-held is fun! Smear a bit of strong mustard on half of the dough circle and put on a good mound of the filling. Fold over, align the edges and crimp with a fork. Brush on a thin layer of egg wash (one egg, well beaten) and poke a couple of small air holes.
  • Bake in a 350 degree oven for 10-15 minutes (this depends on the size of your pie!) until golden brown. Serve with any or all of : Strong mustard, horseradish sauce, Russian dressing. Enjoy!

Nutrition Facts : Calories 287.3, Fat 18.8, SaturatedFat 6.1, Cholesterol 12.4, Sodium 494.4, Carbohydrate 23, Fiber 2.9, Sugar 0.9, Protein 6.8

REUBEN POT PIE



Reuben Pot Pie image

This hearty casserole packs all the great flavors of a Reuben sandwich - corned beef, sauerkraut and Swiss cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb cooked corned beef, cut into 1-inch cubes
1 cup drained refrigerated sauerkraut
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup shredded white Cheddar cheese (2 oz)

Steps:

  • Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • Top with second crust; seal and flute. Cut slits in top crust.
  • Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 690, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1690 mg

REUBEN PIE



REUBEN PIE image

My family loves this recipe. I always make it around St. Patrick's Day.

Provided by ALEKSANDRA B.

Categories     Beef

Time 1h15m

Number Of Ingredients 12

1 deep-dish pie shell
1 tsp caraway seeds
1/2 lb corned beef, cooked and shredded
1/3 c thousand island dressing
1 Tbsp dijon mustard
1 c sauerkraut, drained
3 large eggs,beaten
1 c swiss cheese, grated
1 Tbsp onion, grated
1 c half-and- half
1/2 tsp dry mustard
2 dill pickles, sliced

Steps:

  • 1. Preheat oven to 425 F.Press caraway seeds into crust. Prick crust with a fork. Bake for 10 minutes.
  • 2. Remove crust from oven and set temperature at 350 F. Layer corned beef over the crust; layer on sauerkraut and cheese.
  • 3. Combine mustard and dressing and spread over top. Mix half-and-half, eggs,dry mustard and onion and pour over pie. Bake 45 minutes. Garnish with dill pickles.

HAM & JACK PUDGY PIE



Ham & Jack Pudgy Pie image

Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. -Terri McKitrick, Delafield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 5

2 slices sourdough bread
2 tablespoons diced fully cooked ham
2 tablespoons canned sliced mushrooms
3 tablespoons shredded pepper jack cheese
1 tablespoon salsa

Steps:

  • Place one slice of bread in a greased sandwich iron. Top with ham, mushrooms, cheese, salsa and remaining bread slice. Close iron., Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally.

Nutrition Facts : Calories 268 calories, Fat 9g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

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