Reuben Empanadas
A fun, easy twist on a classic empanada for the corned beef lover. Soft, flaky and gooey, these Reuben empanadas are perfect for a quick dinner with leftover corned beef. The combination of cheesy and crunchy and salty is sure to satisfy curiosity and taste buds alike.
Directions
Preheat oven to 350°F.
On a clean, floured surface, roll pizza dough out into a sheet approximately 1/8 inch thick. Using a 3½-inch biscuit cutter, cut dough into circles.
Combine corned beef, cheese, sauerkraut and pickles in a food processor. Pulse 4-5 times to combine.
On each round, place about 1 tablespoon corned beef mixture on one side. Fold over dough to form a half circle. Using a fork, crimp down edges of dough to form a tight seal.
Place finished pockets on a parchment lined baking sheet. Using beaten egg, lightly brush the top of the empanada. Sprinkle with caraway seeds, if desired. With a fork, poke holes to vent steam during baking.
Bake 25-30 minutes until golden colored. Serve warm with Russian or 1000 Island salad dressing as a dipping sauce and pickle spears on the side.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
Preheat oven to 350°F.
On a clean, floured surface, roll pizza dough out into a sheet approximately 1/8 inch thick. Using a 3½-inch biscuit cutter, cut dough into circles.
Combine corned beef, cheese, sauerkraut and pickles in a food processor. Pulse 4-5 times to combine.
On each round, place about 1 tablespoon corned beef mixture on one side. Fold over dough to form a half circle. Using a fork, crimp down edges of dough to form a tight seal.
Place finished pockets on a parchment lined baking sheet. Using beaten egg, lightly brush the top of the empanada. Sprinkle with caraway seeds, if desired. With a fork, poke holes to vent steam during baking.
Bake 25-30 minutes until golden colored. Serve warm with Russian or 1000 Island salad dressing as a dipping sauce and pickle spears on the side.
