BourekasCheese and Potato Pastries
Flaky pastry turnovers filled with soft potato, onion, and salty cheese, then baked until golden. They are a classic bakery snack, often served warm and easy to eat by hand.
Prep
25m
Cook
35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gPuff Pastry (thawed)
- 1pcsEgg (beaten)
- 20gSesame Seeds
Filling
- 400gRusset Potato (peeled and chopped)
- 1lWater
- 200gFeta Cheese (crumbled)
- 80gOnion (finely chopped)
- 20mlExtra Virgin Olive Oil
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the russet potato in the water until very tender, then drain and mash.
- 02
Heat the extra virgin olive oil in a small pan over medium heat and cook the onion until soft and sweet.
- 03
Mix the mashed russet potato with the cooked onion, feta cheese, salt, and black pepper until evenly combined. Let the filling cool.
- 04
Cut the puff pastry into squares. Place some filling on each square, fold into triangles, and seal the edges firmly.
- 05
Brush the tops with the egg and sprinkle with the sesame seeds.
- 06
Bake at 200°C (400°F) until puffed and golden brown. Cool slightly before serving.
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