Pachanga Pastry

This pastry is not only very popular but also very very delicious. 

Pastrami is flavored by coating with various spices, is called 'çemen' . 
The flavour of pastrami is ambrosially delicious. I strongly recommend you to try this recipe. 

This pastry is cooked in two types; by frying or baking. I prefer baking because more healthy. But both of the types of cooking are very delicious.

Pachanga

Ingredients:
3 sheets of phylo pastry
1/2 cup oil
1/2 water
150 gr pastrami
3 tomatoes, diced
3 green pepper, diced
100gr kashar cheese, grated
1 egg yolk (for topping)
nigella, sesame seeds (optional)

Instructions:
1- Whip oil and water with a fork 
 2- Place one of the phylo pastry sheets on a dry surface
    Brush all the surface of pastry with oil mixture

    Fold the pastry and brush the surface of the folded pastry with mixture

3- Spread pastrami in a line on the folded pastry. 

    Place tomatoes and peppers on pastramis and place kashar cheese on filling

    Roll the pastry and repeat this procedure with the rest of pastries

4- Place the rolled pastries on a greased baking tray 
5- Brush them with the beaten egg yolk
6- Sprinkle with nigella and sesame seeds
7- Bake in the preheated oven on the middle rack for about 30-40 minutes until they are  golden brown at top

8- Cut/Slice pastry before serving

Bon Appetite....