mini baked reuben cups.

mini baked reuben cupsI adore st. patrick’s day – the food, the drink, & the celebration. it’s a day dedicated to fun. and for me, to embrace my heritage. I remember the first time I was persuaded to eat corned beef & cabbage, a reuben, and shepherd’s pie. not a fan. [this was also around age 8]. when [J] came into my life, he reintroduced me to sauerkraut. and my more mature taste buds approved. since, I have been loving reubens. which inspired me to take an irish classic and make it the perfect bite-sized appetizer.

SONY DSCpreheat the oven to 425* F.

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[the only won ton wrappers I could find came in packages of 60I used 40].

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1/2 of a white onion. finely chop.

3/4 lb. corned beef. 

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let skillet heat up before adding the goods.

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[14oz] can of sauerkraut – drain & rinse.

add onion.

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add [roughly chopped] corned beef.

SONY DSCcook 3-5 minutes. or until heated through.

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time to set up your filling station.

SONY DSCfirst: a spoonful of corned beef/sauerkraut mixture.

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next: top with shredded swiss cheese.

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beautiful.

into the oven they go. for 8 minutes. or until golden brown.

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now grab your {green beer}.

SONY DSCand enjoy – while you’re making the russian dressing.

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SONY DSCSONY DSCSONY DSCSONY DSCget your mini baked reuben cups out of the oven.

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add a dollop of russian dressing to each cup.

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and ..they are ready!

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makes approximately 40 cups.

ingredients:
3/4 lb. corned beef [thinly sliced from your deli counter]
1/2 white onion
1 [14 oz] can sauerkraut
salt & pepper
4 tablespoons olive oil
won ton wrappers

for russian dressing:
1/2 cup sour cream
1/4 cup relish
1/4 cup ketchup
pinch of S&P [salt & pepper]

directions: 

  1. preheat oven to 425° F. spray your mini muffin tin. and add 1 won ton wrapper per muffin slot.
  2. heat up olive oil in skillet, medium-high heat. add diced onion. add [roughly chopped] corned beef. cook for 3-5 mins [or until heated through]. add [rinsed & drained] sauerkraut. cook for 1-2 mins.
  3. set up your filling station. fill each won ton wrapper with a spoonful of the corned beef/sauerkraut mixture. top each with shredded swiss cheese. put into oven for 8 minutesor until won tons are golden brown.
  4. while the reuben cups are baking, make your russian dressing: 1/2 cup sour cream. 1/4 cup relish. 1/4 cup ketchup. a pinch of salt & pepper. stir to mix all ingredients.
  5. following the 8 minute timer, grab your reuben cups out of the oven. add a dollop of russian dressing to each cup. and ..
  6. enjoy!

*if you have leftover corned beef/sauerkraut mixture ..add to your choice of bread. and make yourself a scrumptious reuben sandwich. ‘tis the season!

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