She Strengthens

Savory Pastrami Pie: A Hearty Delight

When it comes to savory pies, chicken pot pie may be the most well-known, but the possibilities are endless. Take, for instance, the flavors of a classic pastrami sandwich, elevated to a whole new level by adding some vegetables to create a satisfying meal in each slice.

The Inspiration

The inspiration behind this recipe lies in the rich flavors of a pastrami sandwich. By combining sautéed pastrami with potatoes, onions, and Brussels sprouts, we’ve created a filling that’s both familiar and exciting. Add some grainy mustard and a sprinkle of Gruyère cheese, and you have a pie that’s sure to become a favorite.

Getting Started

To begin, you’ll need a 9-1/2-inch deep-dish pie plate and some special equipment, including a pastry blender or your fingers to cut the butter into the dry ingredients. Don’t be intimidated – the end result is well worth the effort.

The Crust

Combine 2 cups of rye flour, 1 3/4 cups of all-purpose flour, 1 tablespoon of caraway seeds, 3/4 teaspoon of fine salt, and 1/2 teaspoon of freshly ground black pepper in a large bowl. Whisk until the mixture is aerated, then add 2 sticks of cold unsalted butter, cut into small pieces. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in 3/4 cup of ice water and mix just until the dough comes together.

The Filling

Bring a small saucepan of heavily salted water to a boil over high heat. Add 1 medium russet potato, peeled and cut into medium dice, and cook until knife-tender, about 5 minutes. Drain and set aside. Melt 3 tablespoons of unsalted butter in a large frying pan over high heat until foaming. Add 1 pound of pastrami, medium dice, and cook, stirring occasionally, until browned, about 5 minutes. Remove the pastrami with a slotted spoon and set aside. Add 1 cup of medium-dice yellow onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add 8 ounces of Brussels sprouts, discolored or tough outer leaves removed, stems trimmed, and quartered, and season with salt and pepper. Sprinkle in 2 tablespoons of all-purpose flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes.

Assembling the Pie

Remove the dough from the refrigerator and set aside. Heat the oven to 450°F and arrange a rack in the lower third. Line a baking sheet with aluminum foil and place it on the rack while the oven is heating. On a lightly floured surface, roll out the slightly larger disk of dough to about 13 inches in diameter and 1/4 inch thick. Line a 9-1/2-inch deep-dish pie plate with the dough and trim it to leave a 1-inch overhang. Roll out the remaining disk of dough on a lightly floured surface to about 12 inches in diameter and 1/4 inch thick. Brush the overhang of the crust in the pie plate with a thin layer of milk, half-and-half, or cream. Add the filling and smooth it into an even layer. Sprinkle the cheese over the filling and cover with the 12-inch sheet of dough. Trim the excess dough from the top crust to match the overhang of the bottom crust. Press the edges of the bottom and top crusts together with your fingers. Using your fingers or the back of a fork, crimp the dough to seal it tightly.

Baking the Pie

Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F and bake until the pie crust is golden brown and the filling is bubbling, about 50 minutes more. Remove from the oven and let sit on a wire rack on the baking sheet to cool for 20 minutes before serving.

Enjoy Your Savory Pastrami Pie!

With its flaky crust, savory filling, and rich flavors, this pastrami pie is sure to become a favorite. So go ahead, grab a slice, and pair it with a cold beer for the ultimate comfort food experience.