Recipe by Faigy Murray

Pastrami Tostadas

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Meat Meat
Easy Easy
30 Servings
Allergens
1 Hour
Diets

No Diets specified

I recently ate this at a restaurant and immediately decided that I must recreate it for Purim. This is the best appetizer ever! It was approved by my boys, so it must be really good. I made two versions, a fried one and a baked one. They are equally delicious.   Yield: approximately 30

Ingredients

Dough

  • 1 package wonton rounds, such as Gefen, (for frying) OR 1 package mini frozen pizza doughs, defrosted (for baking)

Filling

  • oil, for frying

  • spicy mayonnaise, for drizzling

Directions

1.

For the fried version: In a large frying pan, heat about one and a half inches of oil. Fry wontons for about one minute on one side and 20 seconds on the other side or until golden.

2.

Lay wontons on a paper towel to drain.

3.

For both versions: In a large frying pan over a medium-high flame, sauté onions and garlic for five to seven minutes or until onions start to brown. Add pastrami. Sauté for an additional three minutes, then add duck sauce. Lower the flame and simmer for 10–15 minutes. The sauce will thicken.

4.

Place one tablespoon of the filling on each wonton or pizza round. Bake at 400 degrees Fahrenheit for 10 minutes for the fried version or 20 minutes for the baked version.

5.

Drizzle with spicy mayonnaise before serving.

Tips:

These freeze amazingly.

About:

With appreciation to Set Your Table NJ for providing the beautiful dishes and tableware for this shoot, as well as On the Table Lakewood for the exquisite tablecloth. www.thevoiceoflakewood.com
(732) 901-5746

Pastrami Tostadas

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Steph Po
Steph Po
28 days ago

Can you share defrosting and rewarding instructions please (for a shabbos/yomtov meal )?

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Chana Fox
Admin
Reply to  Steph Po
25 days ago

When you freeze it, make sure to do it in a single layer. Defrost it overnight on and on yom tov morning rewarm it uncovered in the oven at a low temperature (around 250).

I hope this is helpful!
-Chana Tzirel from Kosher.com

Last edited 23 days ago by Chana Fox