- For the puff pastry:
2 pkgs (300 g) Levitts Pastrami Thinly Sliced, roughly chopped into small pieces
- 2 pkgs puff pastry (four sheets, measuring 10 by 10 inches)
- For the onions:
6 cups (834 g) diced yellow onions
- 3 tbsp (30 ml) vegetable oil (or butter)
- ½ tsp (3 g) salt
- 1½ cups (233 g) dates, pitted and finely chopped
- 2 tbsp (30 ml) water
- ½ tsp (1 g) cayenne
- For the egg wash:
- 1 tbsp (15 ml) water
- Garnishes (optional):
- Sesame seeds
- Herbs (dried or fresh)
Step 1In a large cast iron skillet, heat oil on medium heat. Add in all of the onions and sprinkle with salt. Stir to coat onions in the oil.
Step 2Stir every 5 to 10 minutes, scraping the bottom of the pan to ensure onions are not burning. if onions start to burn, stir in about 2 tablespoons of water and lower heat slightly.
Step 3Onions should be a deep golden brown after about 35 minutes. Once the desired colour is reached, stir in the finely chopped dates, water, and cayenne pepper. Stir for about 2 minutes to soften and evenly distribute the dates in the onion mixture.
Step 4Remove from heat and spread on a parchment lined baking sheet to cool to at least room temperature. If not using immediately, store the completely cooled caramelized onion mixture in an airtight container in the fridge for up to a week.
Step 5For the puff pastry:
Unfold or unroll puff pastry. Keep the puff pastry on the parchment paper that it is wrapped in.
Step 6Lightly flour the dough. Roll dough so that it is 13 inches by 13 inches.
Step 7With a round 3½-inch cutter, cut 15 rounds out of the puff pastry, you may need to gently roll out some of the larger scraps to get the 15 rounds. Set rounds aside in a single layer on a parchment-lined baking sheet. With a small ¼-inch round cutter or the tip of a plain round piping tip, cut out a circle on one side of the round. This will be the vent. Cover with plastic wrap or another piece of parchment to prevent puff pastry from drying out.
Step 8Transfer cooled onion mixture into a bowl and add the finely chopped Assala Pastrami Thinly Sliced meat into the bowl. Mix to evenly distribute the meat into the onion-date mixture.
Step 9Preheat oven to 400°F (204°C).
Step 10Place about two teaspoons of the caramelized onion-date pastrami mixture in the center of the half of a round that does not have the cut-out. Lightly dampen the edges of the puff pastry with water. Fold the cut-out side over the filling. Seal and press edges together. Repeat process until all rounds are filled and sealed. At this point, if decorating with stars cut out from the puff pastry scraps, adhere the stars to the pastries using a damp finger or brush.
Step 11Place baking sheet into the fridge to chill; 15 minutes.
Step 12In a small bowl, whisk together the egg and water. Remove chilled pastries from the fridge.
Step 13Using a small pastry brush, lightly brush each piece with egg wash. Sprinkle the half moons with salt. Sprinkle with sesame seeds or herbs, if using.
Step 14Place baking sheet into the preheated oven and bake for 15 minutes.
Step 15Reduce heat to 375°F (191°C), rotate baking sheet, and bake for an additional 5 to 8 minutes or until pastries are golden in colour. Remove from oven and allow to cool slightly before serving.