Pastrami and Hummus Pastry
1 egg
- ½ cup olive oil
1 teaspoon black pepper
- ¾ – 1 cup olive oil
- ½ cup of water
Ingredients for the filling
4 carrots – grated
Salt
cumin seeds
For the filling: Heat a pan on the stove. Add the thinly sliced pastrami to the heated pan and crisp it up. Once crispy, add olive oil and grated carrots and sauté. Add salt and pepper and mix. Peel the chickpeas. Add the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper to your food processor and blend until smooth. You can add a little water to the hummus to achieve a thinner consistency. Transfer the prepared hummus to a mixing bowl. Add the cooked pastrami and carrot mixture and mix. Transfer this mixture to a piping bag and refrigerate.
For the liquid batter: In a mixing bowl, combine the egg, olive oil, baking soda, and salt, and whisk together with a wire whisk.
To assemble: Cut your phyllo dough sheets in half. Place the halved sheets with the wider side facing you. Sprinkle the prepared liquid mixture over the phyllo dough. Squeeze the prepared hummus mixture onto the longer strip of phyllo dough. Then roll it up and twist it around itself to form a round shape. Grease the bottom of your glass baking dish with olive oil. Place the pastry in the dish and brush it with the liquid mixture. Sprinkle with cumin seeds and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.
