- 100 gm pastrami sliced
- 100 gm cheddar mozzarella mix grated
- 4 cups all purpose flour
- 3 tbsp yogurt
- 3 tbsp vegetable oil
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 1 egg beaten
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
-
In a large bowl, mix the dry ingredients; the flour, dry yeast, salt, sugar and baking powder.
-
In a pot over medium heat, add the milk, yogurt and oil. stir and heat until warm. Don't overheat the mixture you only need to warm it up. Then add this mixture to the dry ingredients bowl.
-
Stir and kneed for 5 minuted until a sticky dough forms. Transfer dough to an oiled bowl. Cover bowl with plastic wrap and set aside for 1 hour in a warm place until dough has doubled in size. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
-
Divide the dough into four dough balls, place each dough ball on a lightly floured surface and use a rolling pin to stretch it and shape it into rounds. Divide each round into 8 triangles using a knife or a cutting wheel. Stuff each triangle with cheese mix and pastrami and roll it into a croissant shape.
-
Line a pan with a parchment paper, spray non-stick cooking spray or grease with vegetable oil. Transfer the pastries to the pan, Egg wash the dough and sprinkle some sesame seeds on top.
-
Preheat the oven to 180 C degrees. Bake for 20 - 30 minutes until gold brown. Serve.
