Buffalo Kavourmas with pastrami in a pouch made of a sheet of crust with anthotyro cheese and tomato stewed with cognac.

For the filling:

1. In a frying pan, heat the olive oil and add the chopped onion. Sauté well and then add the chopped tomato.

2. Stir over medium heat and add the Buffalo Kavourma with pastourma in small cubes and half the chopped mint and 100g of the butter. Stir well until the mixture thickens. Deglaze with the cognac and stir until the alcohol evaporates.

3. Remove from heat and let cool. In a bowl, add the hand-grated anthotyro, the remaining mint, the pink pepper and finally the kavourma mixture. Mix well with a fork until the mixture is homogenized.

For gender pouches:

1. Unroll a sheet of puff pastry. Cut in half and lay out on the work surface, lightly butter the sheet. Repeat this until you have 4 buttered sheets on top of each other.

2. Cut the sheets into 4 squares. Place a spoonful of the kavourma and anthotyro mixture in the middle of each square sheet. Close with your hands by twisting it to make a small pouch. Tie lightly with the cooking string. Repeat until you have created 12 pouches.

Baking:

1. Butter the pouches with a brush (with the remaining butter that we have already melted) and place them on a shallow baking sheet lined with non-stick paper.

2. Bake at approximately 250 degrees until golden brown. Serve while hot and sprinkle with a little fresh pepper if desired.