Photo: Priscilla Du Preez
Savory Pastrami and Cheese Pie Recipe
20 ingredients
4 hr
1 (9-1/2-inch) pie (about 8 servings)
openrecipes
This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
Estimated Nutrition (whole recipe, rough)
1391
Calories
72g
Protein
42g
Fat
183g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups rye flour
- 1 3/4 cups all-purpose flour
- 1 tablespoon caraway seeds
- 3/4 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 sticks (8 ounces) cold unsalted butter , cut into small pieces
- 3/4 cup plus 2 tablespoons ice water
- 1 medium russet potato , peeled and cut into medium dice (about 8 ounces)
- 3 tablespoons unsalted butter
- 1 cup medium-dice yellow onion (from about 1/2 medium onion)
- Salt
- Freshly ground black pepper
- 8 ounces medium Brussels sprouts , discolored or tough outer leaves removed, stems trimmed, and quartered
- 2 tablespoons all-purpose flour
- 1 cup low-sodium low-sodium chicken broth
- 2 tablespoons stone-ground mustard
- 1 tablespoon malt vinegar
- All-purpose flour , for rolling out the dough
- 2 teaspoons whole milk , half-and-half, or heavy cream
- 2 cups shredded Gruyère cheese (about 4 ounces)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes