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Pastrami Borek

world.food's picture
Ingredients
  Olive oil 2 Tablespoon
  Italian frying peppers 4 , stemmed, seeded, and cut into 1/4-inch dice
  Pastrami 8 Ounce, excess fat removed, and diced
  Shallots 1⁄4 Cup (4 tbs), coarsely chopped
  Plum tomatoes 4 , cored, seeded, and diced
  Dried oregano 2 Teaspoon
  Black pepper To Taste, coarsely ground
  Salt To Taste
  Flat-leaf parsley 1⁄4 Cup (4 tbs), chopped
  Phyllo dough 1 Pound
  Clarified butter 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a non-stick skillet, heat the oil over low heat.
3) Add the peppers and cook, stirring, until softened, for 8 to 10 minutes.
4) Add the pastrami and shallots and cook for 5 minutes.
5) Stir in the tomatoes and oregano, and season with salt and pepper.
6) Cook for 5 minutes longer over low heat, stirring occasionally.
7) Stir in the parsley and cool to room temperature.
8) On a clean dish towel, lay the phyllo pastry sheets. Keep covered with a piece of waxed paper and a slightly dampened dish towel so that the phyllo does not dry out.
9) On a work surface, place 1 sheet of phyllo lengthwise.
10) Using a pastry brush, lightly cover the surface with clarified butter.
11) Cover with a second sheet of phyllo and brush again with butter.
12) Cut the phyllo into six 3-inch-wide strips.
13) Place 1 tea-spoon of the filling 1 inch from the bottom in the center of each strip. Fold into triangles and tuck the ends under.
14) On a baking sheet, place the triangles and brush with butter.
15) Bake until golden brown, about 15 minutes.

SERVING
16) Serve hot with tea or your favorite drink.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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