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From Our Jewish Cooking Expert

Pissaladiere (meat)
makes 1 serving

A variation of a popular street food in Nice, France. Any combination of cold cuts may be used. Marinated artichokes or capers may be added as desired.

1/2 sheet (about 4 ounces) pareve puff pastry
1 teaspoon dijon mustard
about 1/3 cup diced cooked turkey
2 tablespoons diced salami
2 teaspoons chopped black olives
2 teaspoons chopped sun-dried tomatoes
1 tablespoon low sodium catsup

Preheat oven to 400F. Place the pastry on a lightly floured board. Roll out to about 1/8-inc thick. Spread one half with mustard to within 1/4 inch of the edge. Arrange turkey and salami over. Sprinkle with the olives and sun-dried tomatoes and drizzle catsup over. Fold pastry over to cover as in a turnover. Wet edges with water and press together with a fork to seal or crimp with fingers. Cut two 1-inch slashes on top to allow steam to escape. Place on ungreased baking sheet. Bake in preheated oven for 20 minutes or until puffed and golden. Cool thoroughly on a wire rack. Wrap in wax paper, then aluminum foil. Refrigerate.

approx. nutrients: calories – 344 protein – 6g carbohydrates – 29g

fat – 23g cholesterol – 3mg sodium – 331mg

 

This recipe from the article AIR TRAVEL FOOD FARE

 

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent.  She can be reached for consulting at: www.kosherfoodconsultants.com
 
You can get Her cookbook:   Everyday Cooking for the Jewish Home through amazon.com and bookstores.  Her other cookbook:  Making Food Beautiful is available directly from her.  Email her at:  ethelhof@aol.com
 
Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use.  Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.

 


      
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