May 15, 2009 3:13 am at 3:13 am #589779
I’m looking for a recipe for Pastrami Rugalech. I had them at a Simcha and they were really good. I want to make them for Shabbos (this week) If anyone has a recipe please post it ASAP. Thanx!
Afterwards I think this could be a very helpful Thread. Any & all Flieshig appetizers. If you are looking for something specific or if you have a great recipe, Please post them here…May 15, 2009 3:18 am at 3:18 am #645511YW Moderator-72Participant
if you get the recipe, please send a few to the 72-family for approving this threadMay 15, 2009 3:26 am at 3:26 am #645512
I do not have the recipe you asked for. BUT – try taking a Mazor Puff Pastry dough square, spread some good mustard over it almost to the edges, place some pastrami pieces over that, and starting from a corner end, begin rolling it up tightly, seal the end and then slightly curve the finished roll up into a crescent shape. Then bake until puffed and golden. You could also do an egg wash over it and sprinkle sesame seeds on top before baking.May 15, 2009 3:32 am at 3:32 am #645513
i don’t know if it is this recipe but the haimishe simcha book has a recipe where you use the pastry squares – put mustard and duck sauce on the dough, put pastrami from middle to one corner, and thinly sliced chicken cutlet from opposite middle to opposit corner – role two clean corners towards middle so you have a ‘blintz’ like roll with two open corners – egg/sesame seeds, bake with duck sauce @ 350 for about 30 mins. = i like to make these in miniature, by buying mini pastry squares.
You can adapt to pastrami rugelach –
Hope this helpsMay 15, 2009 4:28 am at 4:28 am #645514
72- Thanx for approving the thread. My guests & I all appreciate it. If you send me your address I will BL”N personally deliver them (depending where you are, it might not happen ’till after Shabbos)
seeallsides -I think that’s close. When I had them they seemed like puff pastry with pastrami rolled up but also a little sweet- I wasn’t sure if it was duck sauce or apricot jelly (I know there is not much difference & I could have just experimented, but now I know) & I wasn’t sure what else was in them. Is there really an egg wash or just duck sauce spread on top?
If anyone else has a recipe I’m still open to suggestions.May 15, 2009 6:28 am at 6:28 am #645515GoldieLoxxMember
Turkey Pastrami Roll
1 puff pastry
1/2 lb sliced turkey breast
1/2 lb sliced pastrami
6 ounces Dijonnaise mustard
1-Defrost puff pastry until semi-frozen.
2-Unfold& roll out until slightly thinner.
3-Spread half of the dijonnaise over pastry sheet.
4-Layer turkey& pastrami, then spread the remainder of dijonnaise.
5-Roll up the pastry sheet jellyroll fashion.
6-Place on aluminum foil sprayed with Pam.
7-Bake, uncovered for 40 minutes at 350 degrees.
8-slice on the diagonal.May 15, 2009 3:23 pm at 3:23 pm #645516
pretty close to my recipe idea, and the addition of the duck sauce is a great idea.May 17, 2009 5:26 am at 5:26 am #645517
Well, I made them…I cut Mazor puff pastry squares (small ones) in half spread them w/ a mix of duck sauce and mustard and added a slice of pastrami. Then I rolled them up, spread a little more of the sauce mix on top and sprinkled them w/ sesame seeds. They came out great. Thanx to all for their help!!!!!
Now does anyone have any other good fleishig appetizers?May 17, 2009 11:48 am at 11:48 am #645518SJSinNYCMember
I really want to try these.May 17, 2009 7:06 pm at 7:06 pm #645519
tiny sweet and sour meatballs on rice and/or on a creampuff
pepper steak on rice
triangle pastry kreplach filled with chopped meat mixture eggwash/sesame seeds w/mushroom sauce
black and white chopmeat rollat w/mushroom sauce
pastry flowers / filled w/chopped meat or w/ potato knish mixture w/mushroom sauce
won ton dough case filled w/caesar salad w/pastrami or chicken
if you want any of above recipes let me knowMay 17, 2009 7:28 pm at 7:28 pm #645520
Yep! I want ’em all, seeallsides.May 18, 2009 1:04 am at 1:04 am #645521
tiny sweet and sour meatballs on rice and/or on a creampuff
Chopped Meat Mixture
1 lbchopped meat
1 T salt
1/2 t pepper
1/2 t garlic
1 med onion-grated
1 cup bread crumbs
(measurements can be adjusted to taste and feel)
i roll them into tiny balls and deepfry the balls for a minute or two (depending on
Then take them out of oil with a spatula and put in baking pan with about
1 cup ketchup
3/4 cup brown sugar
1 t pepper
1 t salt
bake @ 350 for about 1 hour
serve on bed of rice
(1 cup rice – 2 cups water, 1 t salt, bring to boil, cover and let steam till ready)
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup sifted all-purpose flour
4 large eggs, beaten
slice 1 large onions and fry until soft –
add 1 lb of pepper steak and continue frying until meat gets soft (about 5 mins)
add 1/2 cup of wine
2 T garlic
1 T salt
1 t pepper
tad soy sauce
add 1 cup water and let simmer
triangle pastry kreplach
make the chopped meat mixture (above) – and make large sized balls, which you will flatten and fry for about two minutes – then take a pastry square, place flattened meat into center and bring opposite corners together so that you get a triangle. Seal the triangle with fork tines, so that you get a pretty edging. Place on cookie sheet, eggwash, sesame seed, bake @350 for about 25 min-1/2 hr until dough is light golden (underbake, so that you can warm up on yom tov).
fry 3 diced onions, add 1 can of mushrooms, add 2 T onion soup mix, 2 cups water
add tiny pinches of flour to thicken.
black and white chopmeat rollat
make chop meat mixture with dark chop meat
repeat chop meat mixture with whith chop meat (chicken)
flatten dark meat on large square of parchment paper so that it is about 1/2″ thick
flatten white meat on top of dark meat
roll into ‘rollat’ (you can only do about 2 1/2 swirls)
bake roll at 350 for 35 mins
freeze or refrigerate / cut slices when cold / warm up slices laying flat (covered) so they don’t get messed up.
serve w/mushroom sauces –
won ton dough case –
buy won ton dough squares
heat oil in wok or deep large frying pan.
if you have the tools for deep frying shapes use those two make ‘cases’
if not – then take 5″ inch round foil pan, spray w/pam – shape dough onto pan and put into very hot oil until shape takes, and then take out the pan, and finish frying.
caesar salad –
2 package euro salad – 1 package grape tomatoes – sliced pastrami- or sliced thin chicken cutlets – slivered almonds (optional)
1 cup mayonnaise 1/4 cup sugar
1/4 cup vinegar 1/3 cup water
3 cloves garlic, crushed 1/8 tsp. white pepper
1 t honey (optional)
Good Luck!May 18, 2009 1:09 am at 1:09 am #645522YW Moderator-72Participant
I cook more by site than by measurement, when I bake I follow measurements. so my question for seeallsides is when you use the capital “T” I assume you mean Tablespoon and the lower case “t” means teaspoon – Correct?May 18, 2009 1:47 am at 1:47 am #645523
right T-Tablespoon t-teaspoon
I also cook by feel – so i tried my best with the measurements but i did say they can
be adjusted by taste.May 18, 2009 2:58 am at 2:58 am #645524
oh – i forgot one – the pastry flowers
take large pastry square
fill side to side towrads top of square – w/ chop meat or potato knish middle (mashed potatoes/friedonions/salt/pepper)
roll pastry square around the filling so that you have a pipe with the filling in middle.
bring the two edges of the pipe together so that you have a circle.
make about 7 slits around the circle- each slit should be halfway (lil more)towards middle at about 1″ (lil less) intervals
(hope u get the idea w/o picture – it’s kind of like spokes in a wheel- but don’t cut all the way to the middle so that it is still attached)
eggwash – sesame seeds, and bake @ 350
the pasty will puff, and you will have a nice flower
serve w/mushroom sauce underneath.May 18, 2009 12:20 pm at 12:20 pm #645525
two adjustments as i read my long recipe list –
pepper steak – i forgot to say add long thin slices of pepper – use 1 green pepper –
add to fried onions after they get soft and fry till soft.
won ton dough – when shaping onto the foil pan, leave the corners out so that you have a bowl with corners extendingMay 18, 2009 2:50 pm at 2:50 pm #645526
instead of using pastry dough (for those health conscious people out there) how about rolling pastrami (using mayo/dijon mustard) in chicken cutlets and covering it with duck sauce. It’s actually really good this way.May 18, 2009 2:51 pm at 2:51 pm #645527
I forgot to add in my previous post, use a toothpick to hold the chicken and deli together. Enjoy!May 18, 2009 3:15 pm at 3:15 pm #645528
I.M.here – how do you get the chicken cutlet thin enough to roll?May 18, 2009 3:24 pm at 3:24 pm #645529
seaallsides- Thanx for all your recipes. They sound great. Could you please explain the flowers one more time, I totally don’t get what you’re saying and the idea sounds beautiful…May 18, 2009 3:30 pm at 3:30 pm #645530
pound it, or cut it in half- not down the middle but through the chicken.May 18, 2009 3:38 pm at 3:38 pm #645531
lakewoodwife – it’s hard to explain
your dough is a rectangle (you really only need 3/4 of the presquared -if you want to save dough) (long side is a-b, and d-c)
put filling at from a and d – all across
roll a & d over filling (kind of like a blintz/pipe)
now you have a blintz/pipe
bring d to a and seal together so that the blintz becomes a closed circle/wheel.
make your slits from the outside edge towards the middle of the circle without cutting through (around 7 slits all around, about 5/8″ apart from each other)
hope you get it – maybe if i make them – i will take a picture and post it….
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