I recently learned that pachanga (read as pah-chan-gah) in the Spanish language means “party”. These delicious treats with the same pronounciation in Turkish, stuffed with spicy Turkish pastrami will certainly get a party going in your mouth!  With melted kasseri (kaşar) cheese oozing out of them, these savory pastries are so attractive, yet so easy to make that you can serve them with any meal. Yes, even breakfast!  These böreks are unexpected surprises as part of a full Turkish breakfast, favorites at a delicious tea service in the afternoon, and certainly great finger food or appetizers for parties and dinners. 

This is the second recipe in our series focused on savory pastries (called börek in Turkish) made with filo (phyllo) dough. Experimentation is key to choosing the right type of filo dough for your pastries and for finding your favorite combination of fillings. Make sure to also see the recipe for our cigarillo pastry (sigara böreği), probably the most popular Turkish börek!

Instructions:

1. 1.Take out slices of pastrami and coarsely chop into large pieces (one piece into two or three pieces maximum).
   

2. 2.Cut the kasseri cheese into medium size cubes.
   

3. 3.Mix one peeled and shredded half of a tomato in with the cheese. (Optional)
   

4. 4.Add ground black pepper to the mix. If you like your pastry spicier, add a dash of red pepper flakes. But note that pastrami will already be slightly spicy and salty.
   

5. 5.Open the package of filo dough pastry sheets.  (If frozen, make sure to defrost them an hour before use.)
   

6. Tip: You can use pastry sheets that are pre-cut into triangles for this pastry. Alternatively, you can make larger round sheets and then cut them into 8 triangles by folding each sheet into four, then into two evenly. You can also use rectangular pieces. The idea is to create “pockets” with stuffing that are about as large as two middle fingers in length and in width.
   

7. Tip: You can freeze the sheets you won’t be using for a later time.
   

8. Tip:  One thing to watch for when working with pastry sheets is to prevent the sheets from getting dry. If they do, they will become crumbly and harder to roll without breaking. To prevent them from drying, cover them with a wet towel as you work through each batch.
   

6. 6.Place each cut section of the pastry sheet on a mat. Generously spread three or four pieces of wide pastrami pieces as wide as two fingers, then the cheese and tomato mix on top.
   

7. 7.Flip two sides (not the bottom) over the pastrami mix - it won’t cover- and then start rolling from the bottom folding over the pastrami base. The pockets should be tightly rolled but not too tight.
   

8. 8.Optionally, you can brush some egg yolk over the rolled pastry or dip the pastry in egg yolk for a crispier look later.
   

9. 9.Prepare a batch of pastry pockets (however many you want and have the cheese for) following the steps 6 through 8. Keep the finished rolls under a wet towel to prevent them from getting dry.
   

10. Tip: Once you make a batch of these rolls, you can also freeze them in plastic, as they are, for when you need them or for an unexpected guest. 
    

10. 10.In the meantime, heat the oil in a frying pan.
    

11. 11.When the oil is hot but not smoking, start placing the pastry pockets in the oil.  Don’t overfill the pan. (The pockets will sizzle if the oil is hot.) Flip each piece as it takes a golden brown color and crisps up on each side.
    

12. Tip: Try not to burn the oil or the pastry rolls. Oil should be hot and sizzling but not smoky. Also use enough oil to generously cover the bottom of the pan and put more oil if necessary as you go through the batches.
    

12. 12.Serve the pastries hot as an appetizer or at tea time to delight your guests.
    

Meltem

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