Step 1

Preheat oven to 200˚C (180˚C fan-forced). Line 2 baking trays with baking paper.

Step 2

Place mayonnaise, mustard and paprika in a small bowl, season and whisk to combine. Set aside.

Step 3

Place corned beef, cheese and sauerkraut in a bowl, season and stir to combine.

Step 4

Cut out a 20cm-diameter round from each pastry sheet. Spoon 1 tbs of mustard mayonnaise onto one half of each pastry round, leaving a 2cm border.

Step 5

Divide corned beef mixture among rounds, placing on top of mustard mayonnaise, and top with pickles and with freshly ground pepper. Fold pastry to enclose filling and pleat edges. Use a sharp knife to make a small slit in the top of each pie.

Step 6

Transfer pies to lined baking trays, brush with eggwash and scatter with caraway seeds (if using) and salt flakes. Bake for 25-30 minutes until golden and crisp. Serve pies with remaining mustard mayonnaise and extra pickles alongside.