Pastrami Empanadas


These are the tastiest empanadas, and pastrami is such a trendy ingredient right now. If making ahead, they will keep three days, refrigerated without baking.

Ready in: 1 hour 15 minutes
Servings: 24 to 26


  • 250 grams (8 ounces) finely chopped pastrami

  • 1 tablespoon oil

  • 1/2 cup chopped onion

  • 1 teaspoon chopped garlic

  • 4 cups finely chopped napa cabbage

  • 1 tablespoon sherry vinegar

  • 2 tablespoons Dijon mustard

  • 1 package prerolled frozen puff pastry, defrosted

  • 1 egg, beaten

  • 1/2 cup grated cheddar

  • Freshly ground pepper


Preheat the oven to 400 F (200 C). Heat a large skillet over medium-high heat. Add pastrami andsauté for 2 minutes, or until fat has rendered and meat is golden. Spoon meat onto a plate. Add 1 tablespoon oil to same pan and return to heat. Add onion, garlic and cabbage, and sauté for 3 minutes or until cabbage is softened. Add sherry vinegar and cook for another minute. Remove from heat and stir in Dijon.

Roll out pastry into a 12-inch (30-cm) square. Cut rounds using a 3-inch (8-cm) cutter. Brush with beaten egg. Spoon 1 tablespoon filling into the centre of each round, sprinkle with cheddar 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.

Bake for 10 to 12 minutes, or until puffed up and golden.


One big smorgasbord of appetizers could be suitably accompanied by a festive, dry sparkling wine. By all means keep it affordable, as in Italian Prosecco or Spanish cava. For an especially festive twist, turn that wine into a champagne cocktail by first dropping a sugar cube into the flute, soaking it with two or three dashes of cocktail bitters such as Angostura and adding a half-ounce of brandy. Then top up with sparkling wine. If serving just the empanadas, try French Beaujolais or Canadian gamay, both red wines. - Beppi Crosariol