Bastirma Meat Pastry


Ohanyan’s Bastirma (or Soujouk), Minced
1/2 Small Onion, Minced Fine
1/2 Teaspoon Ground Garlic Powder or 1 Clove Garlic, Minced Fine
Salt & Pepper to Taste
1/4 Teaspoon Red Pepper Flakes (Optional)
1/4 Cup Chopped Parsley (Optional)
Pastry Dough or Phyllo Dough *
Sesame Seeds
1/4 c Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg Wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt


In a pan, Sauté Ohanyan’s Bastirma (or Soujouk) with onion with olive oil. Add garlic, red pepper (optional) , parsley (optional) salt & pepper to taste. Cook 3-5 min. Set aside. Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut into long rectangles to into rolls or any shape desired. Add 1-2 tablespoons of cooked mixture into pastry dough. Brush each pastry with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes until browned and crisped or fry in few inch oil 3-5 min till golden brown. *Please note, if using phyllo dough, freeze stuffed pastries for 2-4 hours before baking or frying. Enjoy!