The most well-known savory pie may be chicken pot pie, but almost any mixture of meat, vegetables, and sauce can be baked inside a flaky crust. The flavors of a pastrami sandwich were the inspiration for this recipe, but I added a couple of vegetables to make it a meal in each slice of pie. First, roll out a basic pie crust made with some rye flour and caraway seeds. Then, make a filling of sautéed pastrami, potatoes, onions, and Brussels sprouts. Stir in some grainy mustard and pour it all into the crust. Sprinkle with Gruyère cheese, put on the top crust, and bake. When it’s ready, all you need is a beer to go with this hearty pie.
Special equipment: You will need a 9-1/2-inch deep-dish pie plate to make this recipe. A regular pie dish will be too shallow to hold all of the crust and filling.
What to buy: Deli-counter pastrami will work fine here, but you can cure, smoke, and steam your own if you’re up for the challenge.
This recipe was featured as part of our How to Make Oven-Smoked Pastrami project.
For the filling: