Transform Your Leftover Corned Beef into Individual Reuben Pot Pies!
Got leftover corned beef from a holiday feast or a weekend meal? Don’t let it go to waste! Prepare these delightful Individual Reuben Pot Pies, a perfect marriage of classic flavors and comforting warmth. Each pie is a symphony of rich beef gravy, a medley of garden-fresh vegetables, savory corned beef, tangy sauerkraut, and creamy Swiss cheese, all baked to golden perfection beneath a flaky puff pastry crust. And if you don’t have leftovers, don’t worry! Quality deli corned beef works just as wonderfully to bring this culinary masterpiece to life.
Hello, I’m Michaela, and I’m passionate about infusing the iconic flavors of the Reuben sandwich into an array of new and exciting dishes. Over the years, I’ve explored countless creative avenues to “Reubenize” just about anything, and these individual Reuben Pot Pies are a prime example of that delicious journey. The moment you break through that golden, flaky puff pastry crust to reveal the steaming, savory Reuben filling beneath, you’ll understand the sheer joy these pies bring. It’s an experience that truly makes you swoon!
This culinary adventure is proudly sponsored by Frank’s Kraut. While this post highlights their fantastic product, all the opinions shared and my lifelong adoration for their delicious sauerkraut are entirely my own.
My incredible partnership with Frank’s Kraut began in 2015, and I consider myself incredibly fortunate to have been “discovered” by such an esteemed brand. Over these enriching years, I’ve had the pleasure of crafting countless sauerkraut recipes, starting with cherished family traditions like my Grandma’s Smoked Polish Sausage and Sauerkraut. This collaboration didn’t just stop at traditional sauerkraut dishes; it blossomed into an exploration of the magnificent world of the Reuben Sandwich. It challenged me to consider how I could transform various ingredients and dishes into something truly “Reuben-worthy.” This creative process is what led me to coin the term “Reubenize” – a word I believe should be trademarked because it encapsulates a genuine culinary philosophy!
The Enduring Legacy of the Reuben Sandwich
Before we delve deeper into “Reubenizing,” let’s take a moment to appreciate the legendary sandwich that started it all. The Reuben Sandwich, a culinary icon, actually has its roots right in my hometown of Omaha, Nebraska, specifically at the historic Blackstone Hotel. The creation of the very first Reuben Sandwich is attributed to Reuben Kulakofsky, a Jewish Lithuanian-born grocer. He was a regular participant in a weekly poker game held at the Blackstone Hotel between 1920 and 1935, a convivial group that fondly referred to themselves as “The Committee.”
The sandwich catapulted to fame when Charles Schimmel, the hotel’s owner and another avid poker player, recognized its immense appeal and decided to feature it prominently on the hotel’s lunch menu. From that moment on, as the saying goes, the rest became history. The Reuben sandwich, with its delightful combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled between slices of rye bread, has since become a beloved staple across America and beyond. Its rich history and distinct flavor profile make it an ideal foundation for innovative culinary creations, such as our individual Reuben Pot Pies.
The Art of “Reubenizing” Anything
As I’ve enthusiastically shared, I’ve had the pleasure of “Reubenizing” a diverse array of dishes, transforming everyday meals into something extraordinary. The secret lies in harnessing the fundamental flavors of the classic Reuben Sandwich – corned beef, Swiss cheese, sauerkraut, and a creamy dressing – and coupling them with a dash of culinary imagination! Whether you’re aiming to introduce an exciting new twist to an existing family favorite or embarking on the creation of an entirely new recipe from scratch, the process of infusing these iconic flavors into your cooking is incredibly rewarding and undeniably fun. It’s about breaking free from traditional boundaries and discovering how these distinctive tastes can elevate and redefine various dishes.
To successfully “Reubenize,” consider the balance. The savory richness of corned beef, the pungent tang of sauerkraut, the nutty creaminess of Swiss cheese, and the sweet-savory kick of a Thousand Island or Russian dressing form a harmonious quartet. When incorporating these elements into a new dish, think about texture and how each component contributes to the overall experience. For instance, in these pot pies, the gravy carries the essence of the dressing, binding the meat and kraut, while the puff pastry offers a delightful crisp contrast to the hearty filling. Don’t be afraid to experiment with the ratios to find your perfect “Reubenized” balance!
Explore More “Reubenized” Recipes from An Affair from the Heart:
It’s always a challenge to pick favorites, but here are just a few of my beloved “Reubenized” creations. For a comprehensive collection, be sure to visit my dedicated post: “Everything you ever wanted to know about the Reuben and how to Reubenize Everything!”
- Reuben Wonton Purses: A crispy, bite-sized appetizer bursting with Reuben flavor.
- Reuben Stuffed Baked Potatoes: Hearty baked potatoes generously loaded with corned beef, kraut, and cheese.
- Cream of Reuben Soup: All the comforting flavors of the sandwich in a warm, creamy soup.
- Reuben Quiche: A savory quiche perfect for brunch or a light dinner, reimagined with Reuben ingredients.
- The Reuben Burger: A juicy burger topped with classic Reuben fixings.
- Crock Pot Reuben Dip: The ultimate party dip, slow-cooked to melty perfection.
- Reuben Breakfast Sandwich (two ways): Start your day with a unique Reuben twist, served hot and satisfying.
A Love Affair with Sauerkraut? You’re in the Right Place!
For those who cherish the distinct tang and versatility of sauerkraut, you’ll be thrilled to know there’s a world of deliciousness waiting to be discovered. I highly recommend following Frank’s Kraut on their social media platforms for an abundance of even more mouth-watering recipes and culinary inspiration. Stay connected and explore all things sauerkraut by following them on Facebook, Twitter, Pinterest, and Instagram!
Generations of Flavor: Our Family’s Choice for Frank’s Kraut
There’s no debate in my kitchen: nothing elevates a Reuben dish quite like Frank’s Kraut. It’s a tradition that spans generations in my family. My grandmother, my mother, and now I have exclusively chosen Frank’s Kraut for its unparalleled quality and consistent flavor. This deep-rooted history makes developing recipes for Frank’s Kraut a tremendous honor for me. I genuinely hope you’ll take some time to browse through my website and discover the myriad of innovative ways we’ve incorporated their exceptional kraut into our cooking. From delightful appetizers and refreshing salads to hearty soups, unique pizzas, satisfying main courses, and yes, even intriguing desserts (you heard that right, dessert!), Frank’s Kraut proves its versatility and deliciousness in every dish.
You might look at these individual Reuben Pot Pies and assume they’re complex or require advanced culinary skills. Let me assure you, they are far simpler to prepare than they appear! Despite their elegant presentation, these pot pies come together with remarkable ease. Each serving provides a beautiful, personalized culinary experience, giving everyone the joy of their own pot pie. You’ll be delighted to claim, “Hands off, this one is MINE!”
To craft these savory delights, you’ll need just a few key ingredients: a sheet of ready-to-use puff pastry, a pound of tender corned beef (whether leftover or deli-fresh), a generous helping of Frank’s Kraut, rich beef stock, butter, flour for a velvety gravy, and a medley of diced potatoes, carrots, and onions. Don’t forget the creamy Swiss cheese and a single egg for that beautiful golden crust. These ingredients, thoughtfully combined, create a dish that is both hearty and sophisticated, perfect for any occasion.
The heart of these pot pies is the rich, savory filling, cooked to perfection in a deep skillet. Just look at that luscious mixture coming together—it’s pure yumminess in the making! This recipe is designed to yield four satisfying individual servings, making it ideal for a family dinner or for preparing comforting meals to enjoy throughout the week.
Smart Tips for Easier Reuben Pot Pies, Perfect for One or Two!
**Tip for Smaller Households:** If you’re only cooking for two, this recipe can be easily adapted. Simply prepare the full mixture as directed, then freeze half of it for a future meal. When it comes to the puff pastry, use only half of the sheet for your immediate pot pies. This method works wonderfully for single servings too, allowing you to enjoy this delicious meal without any waste!
**Next-Level Prep Efficiency:** Want to streamline your preparation even further and significantly cut down on chopping time? Opt for pre-chopped or frozen vegetables! Utilizing frozen diced potatoes, chopped onions, and a mixed bag of frozen peas and carrots will accelerate the cooking of your filling and minimize your time spent at the cutting board. It’s a fantastic shortcut for busy weeknights without compromising on flavor.
Once your flavorful Reuben gravy mixture is hot and bubbling, carefully spoon it into individual ramekins. I find that ramekins holding approximately 1 cup each are the perfect size for single servings. Arrange these filled ramekins on a sturdy cookie sheet, ready for their glorious transformation in the oven.
Next, take your sheet of thawed (but still delightfully cool) puff pastry and carefully cut it into four equal squares. In a separate small bowl, whisk together one egg with a teaspoon of water to create an egg wash. Lightly brush this mixture over the surface of each puff pastry square. This simple step is key to achieving that beautiful golden-brown, irresistibly flaky crust when baked.
Gently place one egg-washed puff pastry square over the top of each filled ramekin, ensuring the brushed side faces upwards. Before baking, use a sharp knife to make a small vent in the center of each pastry. This allows steam to escape, preventing the pastry from becoming soggy and ensuring it puffs up beautifully, creating that signature light and airy crust we all adore.
Behold that magnificent, flaky puff pastry top! The aroma filling your kitchen will be absolutely irresistible. In my family, everyone has their own unique way of devouring these Reuben Pot Pies. Some prefer to carefully pull off pieces of the crispy crust and dunk them into the rich, savory filling. Others start by enjoying the delicious mixture from the center outwards. And then there are those who enthusiastically push all the pastry down into the Reuben gravy, creating an ultimate, comforting spoonful. The beauty of these individual pies is that there’s no wrong way to enjoy them – you do you, I always say!
Every single bite of these individual Reuben Pot Pies is an explosion of savory, tangy, and rich flavors – truly a delight for the senses!
^LOVE IT? PIN IT!^
Don’t let this fantastic recipe get lost in the shuffle! Make sure to save it for later by pinning it to your favorite Pinterest board. That way, you can easily find it whenever you’re ready to whip up a batch of these comforting Reuben Pot Pies for yourself, your family, or your friends!
Now that your appetite is thoroughly whetted, let’s dive into the delicious details of this recipe. Happy cooking!
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Rating: 4.50 from 4 votes
Reuben Pot Pies
Ingredients
- 1 pound corned beef chopped
- 1/2 cup Frank’s Kraut
- 1 32 ounce container of beef stock
- 1 stick of butter 1/2 cup
- 1/2 cup flour
- 1 cup potatoes diced
- 1 cup carrots diced
- 1/2 cup onions chopped
- 8 ounces Swiss cheese cubed or shredded
- Salt & Pepper
- 1 egg
- 1/2 cup + 1 teaspoon water
- 1 Tablespoon fresh parsley optional
- 1 sheet puff pastry thawed and still cool
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a deep skillet over medium heat, melt the butter. Whisk in the flour to create a roux. Gradually whisk in the beef stock until smooth.
- Add in the chopped onion, carrots, and potatoes. Season with salt and pepper to taste.
- Cover the skillet and let the mixture simmer for approximately 10 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in the Frank’s Kraut and chopped corned beef. Add the Swiss cheese and 1/2 cup water. Stir well, then cover and simmer for another 10 minutes, allowing flavors to meld and the cheese to melt.
- While the filling simmers, cut one sheet of thawed (but still cold) puff pastry into four equal quarters. In a small bowl, whisk together the egg and 1 teaspoon of water to create an egg wash. Brush this egg wash over the surface of each puff pastry square.
- Lightly spray individual ramekins (approximately 1 cup capacity) with non-stick cooking spray, ensuring the rim is also coated. Spoon the hot Reuben gravy mixture into each prepared ramekin.
- Carefully place one puff pastry square over the top of each filled ramekin, with the egg-washed side facing up. Make a small vent in the center of each pastry with a knife.
- Bake for 15 minutes, or until the puff pastry has beautifully “puffed” up and achieved a golden brown color. Serve hot and enjoy!
Notes
Helpful Tips to Make Reuben Pot Pies even easier and for only one or two people.
**Tip for Smaller Servings:** If you are only cooking for two, prepare the full filling mixture as directed, then freeze half of it for a future meal. Only use half of the puff pastry sheet for your immediate pot pies. This method works wonderfully for single servings, too!
The frozen mixture will be ready to enjoy again in a couple of weeks, making meal planning a breeze!
**Tip for Faster Prep:** Want to significantly reduce your prep time? Use frozen diced potatoes, pre-chopped onions, and a mixed bag of frozen peas and carrots. These shortcuts will help the mixture cook up faster, and you’ll eliminate almost all of the chopping.