Cheesy Pastrami Bread Parcels

Name: Cheesy Pastrami Bread Parcels
Prep time: 20 min
Cook time: 10 min
Yield: Makes 15
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Crispy on the outside, cheesy inside. These bread parcels are easy to make, freezer-friendly, and perfect for snacks or entertaining.

PREP TIME

20 minutes

COOK TIME

10 minutes

SERVES

Makes 15

About this recipe

These cheesy pastrami bread parcels are one of those recipes I keep coming back to, especially when I want something quick, comforting, and guaranteed to disappear fast. They are made with soft white bread, a creamy cheese filling, and just enough pastrami for flavour, then folded, sealed, and fried until golden and crisp. Simple ingredients, simple steps, and no pastry skills needed.

What I love most about these cheesy pastrami bread parcels is how versatile they are. They work perfectly as a snack, an appetiser, or a side dish, and they fit beautifully on a grazing table when you want something warm and cheesy alongside dips and salads. They are also part of my five freezer- friendly recipes for Ramadan, making them ideal for prepping ahead and frying fresh when needed.

If you enjoy these, you might also like my traditional sambousek made completely from scratch, which are crisp, classic, and perfect for special occasions. I also have laham bi ajeen (spicy meat) made with puff pastry, which gives you that same savoury hit with a flaky finish, as well as chicken spring rolls and chicken and spinach puff pastry parcels—all great freezer-friendly options for entertaining, grazing tables, and Ramadan prep.

Ingredients

24 slices white sandwich bread, crusts removed
1⁄2 cup grated mozzarella cheese
200 grams cream cheese, softened
1⁄2 cup grated cheddar cheese
100 grams pastrami, finely diced
1 teaspoon dried oregano
Salt and pepper, to taste
4 eggs
2 cups breadcrumbs
Vegetable oil, for shallow frying

Notes from Rouba

Soften the cream cheese first so it mixes easily with the other cheeses
Do not overfill the bread or it will be hard to seal properly
Press and crimp well with a fork to stop the filling leaking while frying • These freeze beautifully once filled and sealed, before frying
I prefer shallow frying, but you can also pan-fry with less oil if you like

Method

Step 1. Prepare the filling and bread

In a bowl, combine the mozzarella, softened cream cheese, cheddar, diced pastrami and dried oregano. Season with salt and pepper and mix well until fully combined.

Take each slice of white bread, remove the crusts, then flatten gently with a rolling pin.

Step 2. Fill and seal

Place about 1½ tablespoons of the filling in the centre of each bread. Lightly wet the edges with a little water, fold the bread over to enclose the filling, then press to seal.

Use a fork to firmly crimp the edges so the filling stays inside during frying.

Step 3. Crumb and fry 

Beat the eggs in a bowl and season lightly with salt and pepper. Dip each filled bread parcel into the egg, then coat in breadcrumbs. Heat vegetable oil in a frying pan over medium heat and shallow fry the parcels for 2–3 minutes per side, or until golden and crisp. Remove and drain briefly on paper towel before serving hot.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use wholemeal bread instead of white?
Yes, you can. White bread seals more easily, but wholemeal works fine once flattened well.

Do I have to egg and crumb them?
No, you can actually fry them straight from the bread if you want. I just find the egg and crumb gives a nicer crunch and colour.

Can I change the filling?
Absolutely. Any cheese, cooked meat, or even a vegetarian filling works well here.

Do I really need to seal with a fork?
Yes. The fork helps lock everything in so the parcels do not open while frying.

Why use water and not flour paste to seal?
Because bread seals easily with just water, and the fork crimp does the rest.

Can I make these ahead for Ramadan?
Yes, and this is why they are one of my freezer-friendly Ramadan recipes. Freeze them filled and sealed, then crumb and fry when needed.

My bread slices are different sizes — does that matter?
Not really. Bread slices vary a lot in size, so you can simply add a little more filling to larger slices. If you prefer smaller parcels, trim the bread down a bit more after removing the crusts, or use a smaller sandwich bread to keep them all the same size.