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Reuben Empanadas

Yields15 EmpanadasPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

Rueben Empanadas

 1 (13.8 ounce) tube pizza dough
 4 corned beef, chopped
 3 Swiss cheese, chopped
 0.33 cup sauerkraut, drained
 1 Mrs. Wages® Kosher Dill Pickles, chopped
 1 egg, beaten
 1 tbsp caraway seeds, optional
 Russian or 1000 Island salad dressing
 Mrs. Wages® Kosher Dill Pickle Spears
1

Preheat oven to 350°F.

2

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.

3

Combine corned beef, cheese, sauerkraut and pickles in a food processor. Pulse 4-5 times to combine.

4

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.

5

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.

6

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.

Nutrition Facts

0 servings

Serving size

15 Empanadas