This was hands down the best chicken pastrami I ever tasted. Soft and moist without an artificial aftertaste, this recipe is a winner for a Shabbos side dish, or just a fun Rosh Chodesh dinner treat. A Food Fight Round 6 recipe
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper.
Roll out defrosted puff pastry until it’s even. Your rectangular dough should be facing you with the wider side lying horizontally, and the shorter side vertically.
Spread mustard across the dough, leaving 1/4 inch empty space around the perimeter.
Lay slices of deli across dough vertically until the dough is covered. Try not to overlap.
Using a sharp knife, measure 1/2-inch (one centimeter) slices through the deli, mustard, and dough, all the way down until you finished slicing to the end. You should have 10–12 slices.
Carefully lift the top of the first slice and fold it over to meet the bottom. Separate it from the rest of the dough, and, using your fingers, curl the dough using a twisting motion three times. Lay on lined baking sheet. Repeat with rest of slices.
Brush egg over the twists.
Bake twists for half an hour or until browned on the bottom.
Photography and Styling by Chavi Feldman