Puffy Pastrami Party Squares Recipe

This is the recipe I made for the Bus Tour Challenge on Food Network Star. Fluffy puff pastry stuffed with delicious pastrami from Katz' Deli; the spread with Katz' homemade pickles and pickle juice is what really gives it the special kick.

Puffy Pastrami Party Squares

Ingredients

1 tablespoon all-purpose flour
1 box frozen puff pastry, thawed according to package directions but still chilled
1 shallot

1 cup Dijon mustard
1/4 cup stone ground mustard

1/4 teaspoon ground turmeric

½ teaspoon salt

¼ teaspoon white pepper

1 tablespoon pickle juice (or substitute white wine vinegar)

2 dill or sour pickles, minced

4 tablespoons unsalted butter, softened (half stick of butter)

½ pound quality pastrami, roughly chopped
1 cup shredded Swiss cheese
1 egg

1 tablespoon water

1 tablespoon caraway seed, crushed

Method

Preheat oven to temperature listed on puff pasty package directions.

Line a baking sheet with parchment paper. Lightly dust the counter with flour and unroll one of the pastry sheets. Lightly roll out pastry to a square or rectangle shape to fit your baking sheet. Carefully transfer to the sheet.

Put shallot and pickles in the food processor and pulse until minced. Add butter, mustards, turmeric, salt, pepper, pickle juice and blend until you have a smooth but slightly chunky mixture. Spread the mixture over the bottom of the pastry sheet and top with pastrami and cheese leaving a ¼-inch border around the edge. Whisk the egg and water together in a bowl and brush the edge of the bottom pastry with the egg wash.

Roll out the other pastry sheet and place directly over the filled crust. Press the edges together to seal. Brush the top with the egg wash. Sprinkle top with the caraway seeds. Make five small slits in top of pastry to vent while baking. Bake according to package directions for a filled pastry, making sure pastry is cooked through and golden brown. Let sit for 10 minutes before slicing.  

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