Reuben Pie from Leftover Corned Beef

Cooking Instructions

1) Favorite Pie Pastry: Prepare pastry dough as directed, adding ground caraway seeds, if desired. Partially prebake pastry shell and let cool.

2) To sear potatoes: Heat an 8- to 10-inch nonstick skillet over medium heat and, when hot, add clarified butter or oil. Add diced potatoes to hot butter and sear until golden on all sides, stirring often. Transfer to a plate using a slotted spoon.

3) To assemble: Preheat the oven to 375F. Brush interior of the cooled partially prebaked pie shell with mustard. Sprinkle 1 cup of the shredded cheese on bottom of shell. In a bowl, mix together diced corned beef, braised cabbage and seared potatoes and spoon on top of cheese. In another bowl, lightly beat eggs and stir in cream, salt and a generous amount of freshly ground black pepper. Pour all but 3/4 cup over the filling and scatter the remaining 1/2 cup cheese on top. Pour the remaining egg mixture over cheese and grind on some more fresh pepper.

4) To bake and serve: Bake until golden and egg mixture has set, 45 to 50 minutes. Place on a wire rack to settle before slicing into wedges and serving.

Wine Pairing(s)

Artesa Chardonnay

Coppola 'Diamond Collection' Pinot Noir

Blind River Sauvignon Blanc

Gundlach-Bundschu 'Rhinefarm' Pinot Noir

Hat Dog Chardonnay

Morgan Winery Barrel Fermented

Lindemans 'Bin 65' Chardonnay

Chateau Olivier Pessac-Leognan 'Grand Cru De Graves'

Eos Estate Sauvignon Blanc

Amisfield Sauvignon Blanc