Tested till perfect Reuben Pumpernickel Pucks with Horseradish Cheese

Reuben Pumpernickel Pucks with Horseradish Cheese

Add fun to the party with these miniature "pucks" — pumpernickel rounds iced with creamed horseradish and topped with pastrami. Since they don't require knives and forks, they're perfect for TV snacking, says Jason Kay, editor of The Hockey News.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

  • rating starrating starrating starrating starrating star
  • Portion size 30


  • 1 pkg 1pkgpumpernickel roundpumpernickel rounds
  • 1 cup 1cupsauerkraut, rinsed and drained
  • 6 oz 6ozthinly sliced pastrami

Horseradish Cream_cheese:

  • 1/4 cup 1/4cuplight cream cheese, softened
  • 2 tbsp 2tbsplight sour cream
  • 1 tbsp 1tbspprepared horseradish
  • 1/4 tsp 1/4tsppepper
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Horseradish Cream Cheese: In bowl, mash cream cheese with sour cream until smooth. Mix in horseradish and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Spread cheese mixture over pumpernickel rounds; top each with teaspoonful (5 mL) sauerkraut. Shape pastrami into rosettes; place on sauerkraut. Arrange on tray. (Make-ahead: Cover with plastic wrap; refrigerate for up to 3 hours.)

Nutritional Information Per piece: about

cal 48 pro 2g total fat 2g sat. fat 1g
carb 5g fibre 1g chol 7mg sodium 186mg

% RDI:

calcium 1 iron 4 vit C 2 folate 4
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