Reuben Meat Pie
|9 inch pastry shell||1 (Unbaked One)|
|Sliced corned beef||6 1⁄2 Ounce, shredded (1 Package Of 4 Ounce And 1 Of 2.5 Ounce)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Chopped sauerkraut||1⁄2 Cup (8 tbs), well drained|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1 Dash|
|Eggs||2 , beaten|
|Half and half||1 Cup (16 tbs)|
1)Bake pastry shell for 7 minutes at 425 degrees F. Do not forget to prick bottom and sides of pastry.
2)Spread corned beef in pastry shell, top with cheese and sauerkraut.
3)In a bowl, mix flour, salt, nutmeg powder, beaten eggs, and half and half.
4)Pour the mixture over sauerkraut in shell.
5)Bake for 40 minutes at 325 degrees F.
6)Let cool for 10 minutes before serving pie.
7)Serve as main dish for brunch on Sundays and holidays. Pair with beer or wine.