Thursday, January 22, 2009

The Reuben Pie

Behold The Reuben Pie!

Please excuse the messy photo but The Pie just goes where it wants to go. Now that's a meat pie!

Like many great dishes, the origins of The Reuben sandwich are contentious, but for all accounts, it is most attributable to New York Delicatessens especially Reuben's Delicatessen around the turn of the century. Whether people love it or hate seems to depend on their affection for sauerkraut or rye bread, but it has been a favourite sandwich of mine for many years now.

This is why!


1 lb lean ground beef
1/2 cup oatmeal
1 egg
1 tbsp Worcestershire sauce
3 tbsp ketchup
1 clove garlic, finely chopped or pressed
1 16oz can of Sauerkraut, drained
2 cups shredded Swiss cheese
1 tbsp caraway seeds
1 tsp celery seeds
1/4 cup of rye breadcrumbs
1/4 cup of onions, chopped
1 can (4oz) French fried onions (or onion rings in chip section, or potato chips)


Preheat oven 400 degrees F.

Mix meat, oatmeal, egg, Worcestershire sauce, ketchup, garlic and pepper. Press into a 9 inch or 10 inch pie plate as if it were a crust. A deep dish pie plate is best! Press firmly to build up the sides all away around. Bake for 20 minutes until it has been evenly browned. Pour off excess juices and fat.

Meanwhile, mix the sauerkraut, cheese, seeds, and the fresh onions.

Reduce heat to 375 and pack the remaining ingredients firmly into the meat shell. Bake another 20 minutes. Crumble the french fried onions and the breadcrumbs and bake 5 more minutes.

Serve immediately in pie shapes wedges.

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