Reuben Hot Pocket

To me, a reuben is the perfect sandwich, and this is a perfect party sandwich. We use puff pastry and seal all the goodness inside and bake it in the oven, then serve it with Russian Dressing. Make this the next time you are watching football with friends and watch how quickly it gets gobbled up!

Two sheets of puff pastry, defrosted in frig
3/4 pound corned beef, sliced into thin strips
1/2 pound Swiss cheese, grated
1 cup sauerkraut, well drained
1/2 teaspoon caraway seeds (optional, but they give the puff pastry that rye bread taste)
1 egg

Russian dressing :
1/2 cup mayonnaise
2 tablespoons catsup
1/3 teaspoon Worcestershire
1 teaspoon Frank’s hot sauce
One scallion, minced
1/2 teaspoon horseradish
1/2 teaspoon salt

Preheat oven to 450 degrees.

Flour your surface area and roll out one puff pastry sheet to about 10 inches long. Transfer the puff pastry to a parchment paper lined baking sheet. Spread corned beef, then sauerkraut, then cheese on the puff pastry, leaving a one-inch border around the outside. Roll out the second sheet of puff pastry to be about the same size as the first. Place the second sheet on top and press edges down. Using a fork, crimp the edges to seal it.

Whisk an. egg with a splash of water. Brush the top of the puff pastry with the egg wash. Cut a few slits in the top to let the steam escape. Sprinkle the top with the caraway seeds.

Bake for 30 minutes.

While it’s baking, whisk together all of the ingredients for the Russian Dressing.

Allow to cool a few minutes, cut into squares and serve warm.