Small pastrami pies

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Small pastrami pies

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Ingredients

1/2 kg pastry sheets
10 slices pastrami
2 tomatoes sliced
1/4 of a cup olive oil or melted butter
For the stuffing cream
1 cup milk lukewarm
500 gr. kaseri cheese grinned
1 spoon, not full flour
a little salt
  • Medium

Ingredients

  • For the stuffing cream

Directions

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Delicious eastern taste!

 

Small pies that are identical with the eastern kitchen like they made it in the old days. Pastrami or pastirma is popular preserved meet in Asia. Its name means “pressed meet” because of the habit the horse riders had to take preserved meet with them, that they “hide it” in special pockets of the saddle. Its a fine treat that you can drink ouzo or raki with it. The first reports for pastrami are at Constantinople at 1624.

pastourmadopitakia_1For the pastrami preparation we use meat from the sides. The meat comes from camel, buffalo, sheep, calf or goat. When the pieces had been cut, the meat is dehydrated and cooked with thick salt and tied up between two wooden sticks, so its dehydrated progressively. In the last part the meat is covered from the outside with a red spread called tsemeni that is a well hidden secret of the producer. Tsemeni is made with cumin, garlic, paprika and other spices. The pastrami drys hanged in the air or at the sun for 12 days or smoked so that it drys faster and gets a nice dark red color.

pastourmadopitakia_2

In Greece we make high quality pastrami with unique love, care and respect to the cappadocian family tradition from the Sarry company at Drama area.

Small pastrami pies

A recipe from Cappadocia.

 

Steps

1
Done

First we make the cream for the stuffing. We dissolve the flour in the milk, add salt and boil the cream until it "thickens". When it cools down, add grinned kaseri cheese and stir.

2
Done

We lay the sheets in a bench and cut in stripes the size we want.

3
Done

We place dual sheets (filo) so the small pies are more durable and won't open. We stuff the sheets (filo) with a spoon of cream, we add a thin tomato slice and a pastrami slice.

4
Done

We roll the sheet (filo) and turn the sides inside, so the stuffing will be kept inside.

5
Done

We wet the sheet (filo) at the edge with a little ouzo so it sticks.

6
Done

We lay down the small pastrami pies in a pan and brush them with oil or butter.

7
Done
20-25 min.

We cook in a well preheated oven at 180°C for 20-25 min. until they get a golden color.

8
Done

We take them off the oven and serve.

9
Done

Ouzo or grappa (tsipouro) blends harmonically also a rich salad from Constantinople.

TasteDriver

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