The Reuben sandwich is served in delis across the nation for one reason: It's delicious.
The air is growing cooler by the day, though, and a sandwich -- no matter how good -- just doesn't hit the spot when the brisk wind has torn at your clothes and the dark has settled in for the night by the time you get home. Instead, most crave a plate of something thick and warm that requires a fork to really enjoy.
For a meal that brings the taste of the Reuben sandwich to the family table, our culinary team says you cannot go wrong with this recipe.
Reuben Pot Pie
Servings: 4 pot pies
5 medium-sized red potatoes
2 ounces butter or bacon fat
2 ounces flour
2 cups heavy cream
1 pound corned beef, cut into 1/4 - inch cubes
5 ounces sauerkraut, liquid squeezed out
2 ounces Swiss cheese
1 teaspoon salt
2 teaspoons black pepper
4 pot pie ramekins or small ceramic bowls
4 puff pastry sheets or crescent roll dough
Cut potatoes into fourths, boil until tender and set aside.
In a medium stockpot, melt the butter or bacon fat and add flour to make a roux (thickener). Add the heavy cream, bring to a boil and reduce to a low simmer. Stir constantly to prevent scorching the cream. If this happens, start over.
Let cream simmer for about 10 minutes. Add corned beef, sauerkraut and cheese. Cook until cheese melts completely. At this point, the mixture should be about the consistency of a chicken pot pie. If it is too thick, add more cream. If it is too thin, you can either add more roux or more Swiss cheese until the desired thickness is reached.
Gently mix in potatoes, salt and pepper. Turn off heat.
Preheat oven to 350 F. Evenly distribute pie filling among 4 ramekins. Top each one with puff pastry or crescent roll dough. Place pot pies in oven for approximately 5 to 8 minutes or until pastry top is golden brown.
Note: If desired, the same amount can be used to fill 1 large pre-made pie crust instead.
In the mood for something a little lighter? Check out this new recipe for Bacon-Wrapped Asparagus with Orange Hollandaise here: