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.


Recipe Summary

20 mins
35 mins
15 mins
6 hand pies


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

544 calories; protein 16.2g; carbohydrates 39.9g; fat 36g; cholesterol 74.6mg; sodium 807.2mg. Full Nutrition