Puff Pastry Potato 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-FETA BOUREKAS

Steps:

• Preheat oven to 400 degrees, with a rack in center. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. When cool enough to handle, remove potato skin and mash until smooth. Combine 1 cup mashed potato with feta and chives. Season with salt and pepper. Whisk 1 egg; stir into mixture.
• On a lightly floured surface, roll pastry into a rectangle; cut into six 4-inch squares. Place 1 heaping tablespoon of filling in corner of each square, leaving a 1/2-inch border. Whisk remaining egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal, forming triangles. Crimp edges with a floured fork. With the tip of a sharp knife, cut vents in each pastry. Arrange turnovers on a parchment-lined baking sheet and freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).
• Brush turnovers with egg wash; sprinkle with seeds. Bake, rotating sheet halfway through, until deep golden brown and puffed, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.

PUFF PASTRY POTATO BOUREKAS

Steps:

• Take the puff pastry out of the freezer and defrost according to package directions
• While the puff pastry defrosts, prepare the instant mashed potatoes according to the directions.
• Turn the oven on 425 degrees and line a baking sheet with parchment paper.
• Once the puff pastry is thawed, but still cold, assemble the bourekas by laying the puff pastry onto the prepared baking sheet. Place one cup of the potato mixture down the middle ⅓ of the puff pastry. Then take one side and fold it completely over the filling. Then fold the remaining third of puff pastry over that and turn the whole boureka over so it's seam side down on the baking sheet.Then repeat with the second piece of puff pastry and second cup of potatoes.
• In a small bowl, beat the egg well and using a paper towel or a pastry brush, brush the egg over the tops of the bourekos. If you want to sprinkle a topping onto them, now is the time.
• Bake at 425 degrees for about 20-25 minutes or until puffed and golden brown.
• One done baking, take them out of the oven and let them cool about 5 minutes on the baking tray, then slice and serve. They can also be served at room temperature.

SPINACH AND FETA BOUREKAS

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

PUFF PASTRY

Steps:

• Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
• Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
• Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
• Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
• Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.

CHEESE BOUREKAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
• On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
• Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.