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Ruben Pockets w/Creamed Sauerkraut Dip




Source of Recipe


Internet


List of Ingredients




Creamed Sauerkraut:
Lightly brown 1 diced onion in a shallow sauce pan in 3 tbs. Butter.
Add 1 lb sauerkraut (do not drain) and simmer for 1 hour.
The liquid should be gone and the kraut lightly browned. Salt and pepper to taste. Just before serving, mix with 4 ozs. of sour cream and 4 tbs. of milk or cream.

Ruben Pockets:
1/3 cup Mayonnaise
1 tbs. Deli Mustard
½ tsp. Caraway Seeds
1 cup Sauerkraut
¼ lb shredded Swiss Cheese
5 ozs. Sliced Corned beef
2 tubes "Grands" style pastry



Recipe



Drain and pat dry sauerkraut. Dice the corned beef. Mix mayonnaise, mustard, caraway seeds, sauerkraut, beef and cheese in a medium bowl and allow to stand in the refrigerator for at least 1 hour. (This can easily be made up the night before) Roll the pastry circles out in an oval shape until they are no thicker than ¼ inch. Place a mound of the ruben mix in the center of the circle and fold over. Seal the edges. (You may brush the tops with an egg wash to glaze the pockets) Bake 15 minutes at 425 degrees or until golden brown.