Pastrami Hand Sammies
- Level: Easy
- Yield: 10 hand sammies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 315
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 75
- Sodium
- 515
- Total: 1 hr 30 min (includes chilling and cooling times)
- Active: 45 min
Ingredients
Pie Dough:
2 1/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
3/4 cup cold unsalted butter, diced
1/2 cup cold water
1 tablespoon white vinegar
Pastrami Filling:
1/2 pound lean pastrami, finely diced
1/2 pound sauerkraut, drained
1/4 pound Swiss cheese, shredded on the large holes of a box grater
6 tablespoons mustard (you can use any mustard you like)
1 teaspoon apple cider vinegar
Pinch kosher salt
Assembly and Frying:
1 large egg, beaten
Pinch kosher salt
Canola oil, for frying
Directions
Special equipment:
a deep-fry thermometer- For the dough: Add the flour, sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and white vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous—do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- For the filling: Add pastrami, sauerkraut, cheese, mustard, apple cider vinegar and salt to a large bowl and toss to combine. Set aside.
- For the assembly and frying: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the rounds covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 2 tablespoons of filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
- Fit a Dutch oven or large pot with a deep-fry thermometer, fill halfway with oil and heat over medium-high heat until the oil reaches 350 degrees F. Using a spider or slotted spoon, gently add 1 or 2 pies at a time and fry, flipping once, until golden brown, 5 to 6 minutes. Transfer the pies to a wire rack to cool slightly.