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Recipe Detail Page
Pastrami Empanadas
Holiday 2014
A gorgeous first course. These are very tasty empanadas, and both empanadas and pastrami are such a trend right now.
Makes 10 to 12 empanadas
1 tbsp (15 mL) oil
1 cup (250 mL) chopped onion
1 tsp (5 mL) chopped garlic
8 oz (250 g) finely chopped pastrami
1 tbsp (15 mL) sherry vinegar
2 tbsp (30 mL) Dijon mustard
1 cup (250 mL) grated provolone cheese
1 pkg (397 g) frozen puff pastry, defrosted
1 egg, beaten
Freshly ground pepper
1 Preheat the oven to 400°F (200°C).
2 Heat oil in a large skillet over medium-high heat. Add onion, garlic and pastrami and sauté for 5 minutes or until onions are tender
and pastrami is golden. Add sherry vinegar and cook for another minute. Remove from heat and stir in Dijon. Let cool then stir in
grated cheese.
3 Roll out pastry into a 12-inch (30-cm) square. Cut rounds using a 4½-inch (11-cm) cutter. Brush with beaten egg. Spoon 2 tbsp
(30 mL) filling into the centre of each round and fold over, forming a half moon. Crimp the edges to seal, and place on a parchment-lined baking sheet. Prick once with a fork. Brush with beaten egg and sprinkle with pepper.
4 Bake for 14 to 16 minutes, or until puffed up and golden. Serve with Chimichurri & Fennel Coleslaw (recipe follows).
Makes 10 to 12 empanadas
CHIMICHURRI & FENNEL COLESLAW
This slaw has a vinaigrette that is inspired by chimchurri sauce, the ubiquitous sauce all over South America. When you use daikon, it is better to soak it for 15 minutes in ice water to keep its crispness. Substitute regular radish if daikon is not available.
DRESSING
¼ cup (60 mL) chopped parsley
¼ cup (60 mL) chopped cilantro
½ tsp (2 mL) chopped garlic
¼ tsp (1 mL) dried chili flakes
1 tbsp (15 mL) red wine vinegar
¼ cup (60 mL) olive oil
Salt to taste
VEGETABLES
1 cup (250 mL) fennel, cut in julienne
1 cup (250 mL) Treviso radicchio, cut in julienne
1 cup (250 mL) daikon radish, cut in julienne
2 heads Belgian endive, slivered
4 green onions, sliced on the diagonal
1 Combine all dressing ingredients in a medium bowl.
2 Soak all the shredded vegetables in ice water for 30 minutes. Drain well and pat dry.
3 Pour dressing over shredded vegetables and toss to coat. Serve cold with empanadas.
Serves 6
