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These pretty potato puffs use tasty ingredients that everyone loves. They can be made larger or smaller, to suit your needs. They’re fabulous as an appetizer over a bed of lettuce or a delicious side dish for your Yom Tov table.
4 large potatoes
2 large onions, diced
oil, for sautéing
16 strips pastrami
1 egg, beaten, divided
salt, to taste
pepper, to taste
2 large onions, diced
oil, for sautéing
1/4 cup brown sugar
2 teaspoons Haddar Dijon Mustard
scant 1/2 teaspoon salt
dash black pepper
2 tablespoons Tonnelli Red Wine Vinegar or regular vinegar
Place potatoes in a large pot of boiling, salted water and cook until soft. (Be careful not to overcook.) Drain very well and allow to cool.
Meanwhile, sauté onions in oil until soft and slightly browned. Place cooked potatoes and onions into a large mixing bowl and mash until smooth and creamy. Add beaten egg, reserving one tablespoonful for glazing puffs, and salt and pepper, to taste. Set aside.
Preheat oven to 350 degrees (175 degrees Celsius). Line a baking pan with Gefen Parchment Paper.
Working with one slice at a time, lay out the pastrami slices and trim to one- and one-fourth-inch (three-centimeter) strips. Dice shavings and sauté in a bit of oil; add to potato mixture and stir to combine. Using two strips of pastrami per puff, place strips one over the other, forming an X shape. Place a large scoop of potato mixture in the center of the X and cross pastrami ends over the top of the scoop, folding over and pressing down. Turn over and place seam-side down on the prepared baking pan. Repeat with remaining pastrami and potato mixture. Glaze with reserved egg and bake for 25 minutes.
Sauté onions in oil until caramelized. Add remaining ingredients and mix well; bring to a boil. Lower heat and simmer for five minutes, stirring until slightly thickened. Divide evenly over potato puffs and serve.
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
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Advance Is there any way to make this in advance?
Yes, you can make these in advance and then freeze them.
what about th onion jam?
DELICIOUS!!! I ended up doing some with pastrami and some with facon because I ran out of pastrami… but it was so good!!! We served by 3 our of the 4 meals and everyone was asking for it by the last meal…
Good and simple to make and pretty to serve