For more on Chef Walter for Dietz and Watson, visit: or

Dietz & Watson© Reuben Pockets

A Recipe by Chef Walter Staib

Makes 12

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.

More From CBS Philly

Latest Forecast
Weather App

Watch & Listen LIVE