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Don’t let the quantity of this recipe scare you. It freezes beautifully, so you can put some aside for Succos as well. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3 tablespoons Gefen Olive Oil
2 large onions, diced
1 pound (454 grams) pastrami, sliced in strips
2 eggs
3/4 cup soy milk or Gefen Almond Milk
2 packages mini frozen tart shells (24 shells total)
Heat olive oil in a medium frying pan and sauté onions for approximately 10 minutes.
Add pastrami and cook for an additional minute.
Remove from heat, and transfer to a mixing bowl and allow to cool.
Once the onion-pastrami mixture is cool, stir in eggs and soy milk.
Mix well.
Spoon mixture into mini tart shells.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), and bake mini tartlets for 30 minutes.
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How to freeze & reheat HI,
If I bake it before Yom Tov how do I rewarm on Yom Tov
Thanks
I would do it on the hotplate!