Dietz & Watson© Reuben Pockets
A Recipe by Chef Walter Staib
¾ pound Dietz & Watson© corned beef, diced
½ pound Dietz & Watson© Swiss Cheese, diced
2 cups Dietz & Watson© precooked sauerkraut, drained
1 bottle Dietz & Watson© Sandwich Spread
2 sheets Store-bought puff pastry, thawed
1 egg, beaten
1 tablespoon water
Preheat oven to 375°.
Cut puff pastry dough into 3 ½-inch rounds.
Combine corned beef, Swiss cheese and sauerkraut in a large bowl.
Spread a thin layer of sandwich spread on six of the puff pastry cut outs, leaving a narrow rim around the edge clean.
Put a heaping tablespoon of mixture on top of the sandwich spread.
Whisk together egg and water to make an egg wash. With a pastry brush, spread egg mixture around outside of dough. Cover each circle with puff pastry cut-out, making circle pockets, similar to ravioli.
Press together dough with a fork along all the edges to seal the dough together.
Bake for 15 to 20 minutes, or until golden brown and flaky.