Reuben Empanada Recipe
beef cheek pastrami, sauerkraut, truffle thousand island
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry Dough
Filling
Egg Wash
Method
Making the Pastry Dough
- 1
Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 2
Cut in Butter
Cut the cold unsalted butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- 4
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Filling
- 5
Mix Filling Ingredients
In a mixing bowl, combine the beef cheek pastrami, drained sauerkraut, truffle oil, mayonnaise, ketchup, sweet pickle relish, garlic powder, salt, and black pepper. Mix until well combined.
Assembling the Empanadas
- 6
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick.
- 7
Cut Dough Circles
Using a round cutter, cut out circles from the dough, about 4-5 inches in diameter.
- 8
Fill Empanadas
Place a tablespoon of the filling on one half of each dough circle. Fold the other half over the filling and press to seal. Crimp the edges with a fork.
Baking the Empanadas
- 9
Prepare Egg Wash
In a small bowl, whisk together the egg and water to create an egg wash.
- 10
Brush Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
- 11
Bake
Preheat the oven to 375°F (190°C) and bake the empanadas for 20-25 minutes or until golden brown.