Savory Reuben Pot Pies: The Ultimate Comfort Food with Corned Beef, Frank’s Kraut, and Puff Pastry
Wondering what to do with leftover corned beef? Look no further! These individual Reuben Pot Pies are an absolute revelation. Imagine rich beef gravy brimming with tender corned beef, hearty vegetables, tangy Frank’s Kraut, and melted Swiss cheese, all baked to golden perfection under a flaky puff pastry “crust.” No leftover corned beef on hand? No problem! High-quality deli corned beef works just as wonderfully to bring this comforting dish to life. Get ready to experience the iconic flavors of a Reuben sandwich in an exciting, new format that’s perfect for any meal.
Hello, I’m Michaela, and my culinary passion revolves around one delightful concept: “Reubenizing” practically anything! Over the years, I’ve discovered countless creative avenues to infuse those distinct, beloved Reuben flavors into an array of exciting new recipes. These individual Reuben Pot Pies are a prime example of this obsession, transforming a classic sandwich into an incredibly satisfying, hearty meal that’s sure to become a new favorite in your household.
That golden, impossibly flaky puff pastry topping, perched atop a steaming, savory Reuben Pot Pie mixture, is truly a sight and taste sensation that will make you swoon with delight. Each bite delivers a perfect harmony of textures and flavors – creamy, meaty, tangy, and utterly comforting.
This post is proudly sponsored by Frank’s Kraut. While my collaboration with them is sponsored, rest assured that the opinions expressed here, and my lifelong love affair with their exceptional sauerkraut, are entirely my own. Their kraut has been a staple in my family for generations, and its quality truly shines in recipes like this one.
My wonderful working relationship with Frank’s Kraut began back in 2015, and I feel incredibly fortunate to have been “discovered” by such an esteemed brand. This partnership has allowed me to explore and create countless sauerkraut recipes, starting with cherished family classics like my Grandma’s Smoked Polish Sausage and Sauerkraut. It’s been a journey of bringing traditional flavors to modern kitchens.
But my culinary adventures didn’t stop with traditional sauerkraut dishes. Far from it! We soon ventured into the magnificent world of the Reuben Sandwich, igniting a creative spark. The challenge became: how could I transform various dishes into something truly “Reuben-worthy”? This quest led to an abundance of innovative, flavor-packed creations, including these very pot pies.
It was during this exciting period that I coined the term “Reubenize” – a word I truly believe should be trademarked because it perfectly encapsulates a genuine culinary phenomenon. “Reubenizing” isn’t just a gimmick; it’s a delicious philosophy, a way of life for anyone who adores the combination of corned beef, sauerkraut, Swiss cheese, and savory dressings. It’s about taking those core elements and reimagining them in unexpected and delightful ways. I swear, it’s a real thing!
The Intriguing History of the Reuben Sandwich
Understanding the origins of the Reuben Sandwich adds an extra layer of appreciation to these pot pies. This iconic sandwich, a true American classic, actually originated in my beloved hometown of Omaha, Nebraska, specifically at the esteemed Blackstone Hotel. Its creation is steeped in local legend and a touch of serendipity.
The credit for inventing the first Reuben Sandwich goes to Reuben Kulakofsky, a Jewish Lithuanian-born grocer. Reuben was a regular attendee at a weekly poker game held at the Blackstone Hotel, a tradition that spanned from approximately 1920 to 1935. The close-knit group of players affectionately referred to themselves as “The Committee,” a testament to their camaraderie and shared love for good food and friendly competition. It was during one of these late-night poker sessions that Kulakofsky, seeking a substantial snack, improvised a sandwich using ingredients he had on hand: corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled between slices of rye bread. Little did he know, he was creating a legend.
The sandwich’s fame skyrocketed when one of the other poker players, Charles Schimmel, who happened to be the owner of the Blackstone Hotel, was so impressed by its deliciousness that he decided to add it to the hotel’s lunch menu. From that moment, the Reuben Sandwich captured the hearts and palates of many, quickly becoming a nationally recognized and beloved dish. And the rest, as they say, is culinary history, deeply rooted in the heart of Omaha.
Mastering the Art of “Reubenizing” Any Dish
As I’ve enthusiastically shared, I’ve had the pleasure of “Reubenizing” an incredible variety of dishes, transforming them with the signature flavors of the classic Reuben Sandwich. The secret truly lies in understanding the fundamental taste components – savory corned beef, tangy sauerkraut, creamy Swiss cheese, and often a hint of Russian or Thousand Island dressing – and then applying a generous dash of culinary imagination. Whether you’re aiming to give a fresh, exciting twist to one of your existing favorite recipes or embarking on a journey to create something entirely new from scratch, the process of “Reubenizing” is an endlessly enjoyable and rewarding experience in the kitchen. It’s about more than just adding ingredients; it’s about balancing those iconic flavors to create something cohesive and delicious.
My Favorite Reubenized Recipes from An Affair from the Heart:
Choosing favorites is always a challenge, but here are some of the most popular and personally cherished “Reubenized” creations from my kitchen. These recipes demonstrate the versatility and adaptability of the Reuben flavor profile across different meal types and occasions. You can explore the full collection of my Reubenized Recipes and learn more about this culinary philosophy in my comprehensive post, “Everything you ever wanted to know about the Reuben and how to Reubenize Everything!” It’s a treasure trove for Reuben enthusiasts!
- Reuben Wonton Purses: Perfect as an appetizer, these crispy bites are packed with flavor.
- Reuben Stuffed Baked Potatoes: A hearty and satisfying main course.
- Cream of Reuben Soup: A warming, comforting bowl for chilly days.
- Reuben Quiche: An unexpected yet delightful brunch or lunch option.
- The Reuben Burger: A juicy burger patty topped with all the classic Reuben fixings.
- Crock Pot Reuben Dip: The ultimate party dip, easy to make and always a crowd-pleaser.
- Reuben Breakfast Sandwich (two ways): A fantastic way to start your day with a flavorful kick.
A Deep Dive into the World of Sauerkraut: Why We Love Frank’s Kraut
Are you a true sauerkraut enthusiast? If so, you’re in for a treat! For even MORE incredibly delicious and innovative recipes featuring this tangy fermented cabbage, be sure to follow Frank’s Kraut on all their social media channels. Their pages are a fantastic resource for culinary inspiration and tips for integrating sauerkraut into your cooking. Join their vibrant community and explore endless possibilities!
Follow them on Facebook, Twitter, Pinterest and Instagram for all things sauerkraut – from traditional dishes to groundbreaking new creations.
Frank’s Kraut: A Family Tradition Spanning Generations
When it comes to crafting the perfect Reuben, whether it’s the classic sandwich or these innovative pot pies, nothing enhances the flavor quite like Frank’s Kraut. For my family, it’s not just a brand; it’s a culinary legacy. My grandmother, my mother, and now I, have exclusively chosen Frank’s Kraut for all our sauerkraut needs. Its consistent quality, perfect tang, and satisfying crunch are unmatched, making it an indispensable ingredient in our kitchen.
Given this rich family history and personal connection, developing recipes for Frank’s Kraut is a tremendous honor for me. It allows me to share my passion for their product and showcase its incredible versatility. I sincerely hope you’ll take a moment to explore my website and discover the myriad of ways we’ve incorporated their wonderful kraut into our dishes. You’ll find recipes for everything from light and refreshing appetizers and vibrant salads, to comforting soups and even creative pizzas. We’ve used it in robust main courses and, believe it or not, even in unexpected desserts! (Yes, you read that right – dessert! Prepare to be surprised.)
Even if these Reuben pot pies might appear a bit fancy or intricate at first glance, I can wholeheartedly assure you they are far from it. They come together with surprising ease, yielding a dish that boasts an impressive and elegant presentation without demanding extensive culinary skills. It’s the perfect recipe to impress guests or simply treat yourself to something special without the stress.
Plus, the beauty of individual pot pies is that everyone gets their very own perfectly portioned, steaming hot delight. This means you’re completely justified in declaring, “Hands off! This delicious pot pie is all MINE!” No sharing required, just pure, personal enjoyment.
To whip up these incredible individual Reuben Pot Pies, you’ll need just a few key ingredients. Gather one sheet of ready-to-use puff pastry, a pound of succulent corned beef (either leftovers or fresh deli slices), your favorite Frank’s Kraut, rich beef stock, butter, flour to thicken the gravy, diced potatoes, carrots, and onions for a boost of vegetables, flavorful Swiss cheese, and a single egg for that beautiful golden crust. These simple components combine to create an explosion of comforting flavors.
You’ll start by cooking up the delectable filling – just look at that incredible yumminess bubbling away in the skillet! This recipe is perfectly scaled to make four satisfying individual servings, making it ideal for a family dinner or a small gathering. The rich aroma alone will start making your mouth water long before they even hit the oven.
Helpful Tips to Make Reuben Pot Pies Even Easier and Adaptable for One or Two People
**Tip for Smaller Households:** Only cooking for two? No problem at all! This recipe is incredibly adaptable. Simply prepare the full mixture as directed, then freeze half of it for a future meal. When you’re ready to enjoy it again, thaw and proceed with the remaining steps. You’ll also only need to use half of the puff pastry sheet. This method works brilliantly for single-serving meals too, providing delicious, homemade comfort food with minimal effort on busy days!
**Tip for Even Faster Prep:** Want to significantly reduce your preparation time and get these pot pies on the table quicker? Opt for pre-chopped or frozen vegetables. Using frozen diced potatoes, pre-cut onions, and a convenient mixed bag of frozen peas and carrots will dramatically cut down on chopping. This not only speeds up the initial cooking of the mixture but also means less hands-on time in the kitchen, making these pot pies a perfect weeknight meal option.
While the filling is still piping hot, carefully spoon the rich Reuben gravy mixture into individual ramekins. My ramekins hold approximately 1 cup each, which is the perfect portion size for a satisfying meal. Arrange these filled ramekins on a sturdy cookie sheet, ensuring they have enough space to bake evenly and for easy transfer in and out of the oven.
Next, take your sheet of thawed (but still delightfully cool) puff pastry. This is key for achieving that ultimate flaky texture. Using a sharp knife or pastry wheel, cut the pastry sheet into four equal squares. In a small bowl, whisk together one egg with a teaspoon of water to create an egg wash. Lightly brush this egg wash over the surface of each puff pastry square. This egg wash is what gives the pastry its beautiful golden-brown color and irresistible sheen as it bakes.
Carefully place one egg-washed puff pastry square over the top of each filled ramekin, ensuring the egg-brushed side faces upwards. This creates a seal and sets the stage for a spectacular rise. To allow steam to escape and prevent the pastry from becoming soggy, make a small vent with a knife in the center of each puff pastry top. This ensures an even bake and a perfectly flaky crust every time. Now they’re ready for the oven!
Just look at that magnificent, flaky puff pastry top! It’s truly a work of art, a golden crown atop a savory masterpiece. In my family, everyone has their unique way of enjoying these individual pot pies. Some prefer to carefully pull off the top in delicate pieces, dunking each glorious flake into the rich Reuben gravy below. Others dive straight into the middle, savoring the immediate blend of crust and filling. And then there are those who enthusiastically push all of the pastry down into the luscious Reuben mixture, allowing it to soak up every last bit of flavor. My advice? You do you! There’s no wrong way to enjoy these incredibly delicious pot pies.
Every single bite is a symphony of flavors and textures – a perfect blend of savory corned beef, tangy sauerkraut, creamy cheese, and rich gravy, all encased under a light, buttery pastry. These Reuben Pot Pies are guaranteed to be a hit at your next meal, offering a delightful twist on a beloved classic.
^LOVE IT? PIN IT!^
Don’t let this fantastic and unique recipe slip away! Make sure to pin these delectable Reuben Pot Pies to your favorite Pinterest board. This way, you’ll easily find it whenever you’re craving a comforting and flavorful meal that truly stands out!
Now that we’ve covered the inspiration, the history, and all the wonderful reasons to make this dish, let’s dive into the detailed recipe. Happy cooking!
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Print Recipe
Reuben Pot Pies
Ingredients
- 1 pound corned beef chopped, either leftover or deli-sliced
- 1/2 cup Frank’s Kraut drained
- 1 32 ounce container of beef stock
- 1 stick of butter 1/2 cup
- 1/2 cup all-purpose flour
- 1 cup potatoes diced (fresh or frozen)
- 1 cup carrots diced (fresh or frozen)
- 1/2 cup onions chopped (fresh or frozen)
- 8 ounces Swiss cheese cubed or shredded
- Salt & Pepper to taste
- 1 large egg
- 1/2 cup + 1 teaspoon water
- 1 Tablespoon fresh parsley chopped, optional for garnish
- 1 sheet puff pastry thawed and still cool
Instructions
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Preheat your oven to 400°F (200°C). This ensures your pastry will bake up golden and flaky.
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In a large, deep skillet or Dutch oven over medium heat, melt the butter. Once melted, whisk in the flour continuously for about 1-2 minutes to create a smooth roux. Gradually whisk in the beef stock until a thick, smooth gravy forms.
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Add the chopped onion, carrots, and potatoes to the gravy. Season generously with salt and pepper to taste.
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Cover the skillet and let the mixture simmer for about 10 minutes, or until the vegetables begin to soften. Stir occasionally to prevent sticking.
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Stir in the drained Frank’s Kraut and chopped corned beef. Then, add the cubed or shredded Swiss cheese and 1/2 cup of water. Stir everything gently to combine. Cover and simmer for another 5-10 minutes, allowing the flavors to meld and the cheese to melt into the rich gravy.
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While the filling simmers, prepare your puff pastry. Unfold one sheet of thawed (but still cold) puff pastry and cut it into four equal squares. In a small bowl, whisk together the egg and 1 teaspoon of water to create an egg wash. Lightly brush this mixture over one side of each puff pastry square.
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Lightly spray four individual ramekins (approx. 1-cup capacity) with non-stick cooking spray, making sure to coat the rim of each dish. Carefully spoon the hot Reuben gravy mixture into each prepared ramekin, filling them almost to the top.
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Gently place one puff pastry square over the top of each filled ramekin, with the egg-washed side facing up. Create a small vent in the center of each pastry with a knife to allow steam to escape during baking.
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Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the puff pastry has beautifully “puffed” up and turned a deep golden brown. Serve immediately, perhaps with a sprinkle of fresh parsley if desired, and enjoy your individual Reuben Pot Pies!
Notes
Helpful Tips to Make Reuben Pot Pies Even Easier and for Only One or Two People:
Cooking for a smaller group? This recipe is incredibly versatile! You can easily freeze half of the prepared Reuben filling mixture. Simply transfer it to an airtight, freezer-safe container after step 4, before adding the cheese. Label and freeze for up to 2-3 weeks. When ready to use, thaw in the refrigerator, then gently reheat in a skillet, add the Swiss cheese and 1/2 cup water, simmer until cheese is melted, and proceed with the remaining steps using only half of the puff pastry sheet. This works wonderfully for single servings too, ensuring you always have a comforting meal ready to go!
Want to make prep time even quicker? Save valuable chopping time by utilizing frozen convenience items. Incorporate frozen diced potatoes, pre-chopped onions, and a mixed bag of frozen peas and carrots into your filling. This substitution will help the mixture cook up faster, almost entirely eliminating the need for fresh vegetable preparation and making this delicious meal a breeze even on busy weeknights.