The Deli roll seems to have popularly made its way into the repertoire of traditional Jewish Shabbos/Sabbath cuisine. This variation is the blessed marriage of the deli roll and a potato -pastrami knish. This recipe makes 2 deli rolls.
Place potatoes in microwave and cook on baked potato setting until tender. Saute onion until translucent. With a potato masher or fork, mash potatoes together with sauteed onions. While continuing to mash, add non-dairy creamer, garlic, salt, and pepper.
1 17.3 oz. package puff pastry sheets
6 TBS. honey mustard or Brown grain mustard, divided
½ lb. thinly sliced beef pastrami, divided
½ lb. thinly sliced smoked turkey breast, divided
½ roast thinly sliced turkey breast, divided
1 egg + 1 TBS. water, for egg -wash
Method Preheat oven to 400° F. Roll both pastry sheets into a 16x12 inch rectangle, Brush 3 TBS, mustard onto each pastry sheet. Evenly place roast turkey breast on top of the mustard, repeat with beef pastrami and then smoked turkey breast. Evenly spread and pat down smashed potatoes on top of the meat layer. Starting from the bottom of the short side of the pastry, roll up the pastry like a jelly roll. Place the roll seam side down and tuck any remaining pasty inside and under the roll. Beat egg-wash and brush over roll. Sprinkle with caraway or poppy seeds. Bake for 25 minutes.