Ingredients

For the crust:

• 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

For the filling:

• 1 medium russet potato, peeled and cut into medium dice (about 8 ounces)
• 3 tablespoons unsalted butter
• 1 pound pastrami, medium dice
• 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 chicken stock
• 2 tablespoons stone-ground mustard
• 1 tablespoon malt vinegar

To assemble:

• 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)

Description

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