Cakes, Pastries & Pies > Potatoes > Jewish Recipes > Potato Bourekas >
Potato Bourekas
Stuffed pastry hand pies
3 potatoes, peeled
1 onion, finely chopped
2-3 cloves garlic, minced
Salt & black pepper to taste
2 TBS margarine, melted
2 eggs, lightly beaten
Sesame seeds
Peel potatoes. In a large pot, boil potatoes in water for about twenty to thirty minutes, or until soft. Drain. Allow to cool. In a bowl, mash potatoes with a hand-mixer or manual potato masher. To prepare filling, mix cooled mashed potatoes with onion, garlic, one egg, melted margarine, salt and pepper. Line a cookie sheet with parchment paper. Divide puff pastry into 5-inch squares. Place a heaping tablespoon of filling in each square. Dampen edges of pastry squares with water, and then fold in half diagonally to form triangular pastries. Pinch edges together to seal filling inside. Brush tops with egg, and then sprinkle with sesame seeds. Bake at 375-degrees F for about thirty minutes, or until golden in color. Serve.
*Potato Bourekas image (C) Yoninah (2010). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Similar Recipes:
Barbagiuans (Monegasque Pasties)
Blytterteig Kase (German Tilsiter Turnovers)
Empanadillas (Spanish Meat Turnovers)
Pirozhki (Russian Pastry Pockets)
Tiropita (Greek Cheese Pastry Pie)
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
