Ingredients:

1 cup sauerkraut

1/2 teaspoon caraway seeds

fresh pepper to taste

1 cup corned beef, cooked and thinly sliced

1/2 cup swiss cheese, grated

9 inch pie pastry

2 tablespoons brown mustard

one egg

strong mustard, horseradish sauce, russian dressing (toppings)

Directions:

1. Put the sauerkraut in a cast iron or other non-stick skillet on medium heat. Add in the caraway seeds and several grinds of black pepper. Saute the sauerkraut until just begining to brown slightly and the moisture is absorbed. Add the corned beef and mix together well, breaking up the corned beef slices as you do until all is well incorporated. Turn off the heat, add the Swiss cheese and stir well. Cool to room temperature.

2. Roll out your pastry dough. You don't want it too thin - the filling is heavy and things could break apart. Cut circles from the dough using a glass, small bowl, or what ever size you'd like.

3. You could make a mega-pie and eat with a fork, but hand-held is fun! Smear a bit of strong mustard on half of the dough circle and put on a good mound of the filling. Fold over, align the edges and crimp with a fork. Brush on a thin layer of egg wash (one egg, well beaten) and poke a couple of small air holes.

4. Bake in a 350 degree oven for 10-15 minutes (this depends on the size of your pie!) until golden brown. Serve with any or all of : Strong mustard, horseradish sauce, Russian dressing.

Bon Appetit!