Pastrami Wrapped capon Stuffed with Kishka
Serves
6-8
Prep time
20 min
Cook time
45 min
Serves
6-8
Prep time
20 min
Cook time
45 min
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
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6-8 Capons
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1 roll Yossi's Cuts famous Kishka
- 1 lb Yossi's Cuts thin sliced navel pastrami
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dry parsley flakes
- 1 tbsp paprika
- Salt & pepper to taste
- 8 tbsp (or more) pure maple syrup
Directions
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1. Preheat oven to 475°F, line a baking sheet with parchment paper and set aside.
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2. In a small bowl mix together the salt, pepper, paprika, onion powder, garlic powder, and dry parsley flakes.
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3. Open the Kishka and remove the outer paper. Slice into long thick strips the same length as the capon.
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4. Open the capons and sprinkle generously on the outside and inside with the spice mixture.
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5. Place the Kishka in the center and roll the capon close. Add two toothpicks to ensure that the capon does not open during cooking.
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6. Place two slices of navel pastrami on the outside of the capon and roll to coat. Add a third toothpick to hold the pastrami in place.
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7. Place the stuffed capons seam side down onto the prepared baking sheet and bake uncovered for 45 minutes or until golden brown.
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8. Remove the pan from the oven and drizzle generously with pure maple syrup. This will glaze the capons and create a deliciously sweet exterior. Enjoy!
Yossi’s Tips
1. You’ll need to buy Yossi’s Cuts capons, kishka, and navel pastrami.
2. To reheat the capons, place in a single layer on a baking sheet. Place the pan in the oven at 375°F for 10 minutes or until heated through. Remove from oven and when hot re-glaze with maple syrup to give a beautiful shine.
2. To reheat the capons, place in a single layer on a baking sheet. Place the pan in the oven at 375°F for 10 minutes or until heated through. Remove from oven and when hot re-glaze with maple syrup to give a beautiful shine.
