Ingredients
6
6 servings
- •2 (9 inch) unbaked pie crusts
- •6 tablespoons Thousand Island salad dressing
- •1 egg
- •1 tablespoon milk
- •1 cup shredded corned beef
- •6 slices Swiss cheese, cut to fit
- •¾ cup pickled red cabbage, well drained
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
- Whisk egg and milk together to make an egg wash. Brush over the borders.
- Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
- Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
- Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.
Nutritional Facts
Per 6 servings
- Calories: 544
- Carbohydrate: 40g
- Fat: 36g
- Fiber: 2g
- Protein: 16g
- Sugar: 11g
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