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Export 10 ingredients for grocery delivery
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.
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