Potato Cheese Bourekas Recipes

ISRAELI POTATO BOUREKAS (PAREVE)

Steps:

• Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
• Cook uncovered until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes.
• Drain the potatoes and place in a large bowl. Pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool.
• If adding the onion and garlic, warm the oil (or melt the margarine or butter) in a large skillet set over medium-high heat. Add the onion and garlic and sauté until soft and translucent, 5 to 7 minutes. Stir the mixture into the potatoes.
• If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes.
• Season to taste with salt and pepper.
• In a small bowl, beat one of the eggs . While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes.
• Heat the oven to 375 F / 190 C. Line a large rimmed baking sheet with parchment paper . Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares.
• Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside.
• Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Place the pastries on the prepared baking sheet and bake for 30 minutes or until the bourekas are puffed and golden.
• Serve warm and enjoy.

POTATO BOREKS - BOREKAS TAPUKHAY ADAMA

Steps:

• Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
• Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares.
• Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
• Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
• NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.

CHEESE POTATO BOREKAS

Steps:

• Beat the flour and margarine together, using a hand-held or upright mixer.
• Add the water, oil and salt and continue beating until well combined.
• By hand, blend in any flour still remaining at the bottom of the mixing bowl.
• Refrigerate the dough for at least 1 hour.
• Combine the filling ingredients, using a hand-held or upright mixer.
• Take the dough out of the refrigerator.
• Separate into 24 equal portions.
• Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
• Place a scant tablespoon of filling on on side of each circle.
• Fold the unfilled portion over the filling.
• Transfer borekas onto a non-stick baking sheet.
• Crimp the edges with a fork.
• Using a pastry brush,"paint" the top of each boreka with egg wash.
• Bake in a preheated 375° oven for 35 minutes.