Potato Bourekas
These golden, flaky pastry pockets filled with savory, creamy mashed potatoes are a beloved comfort food classic.
Ingredients
- •1 package (approx. 450g) frozen puff pastry, thawed
- •3 medium Yukon Gold potatoes, peeled and cubed
- •1 medium yellow onion, finely diced
- •2 tablespoons olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 large egg, beaten (for egg wash)
- •2 tablespoons sesame seeds (for topping)
Instructions
- 1
Boil the potatoes in salted water until tender, about 15 minutes, then drain and mash them thoroughly in a bowl.
- 2
Heat the olive oil in a skillet over medium heat and sauté the diced onion until golden brown and caramelized, about 8 minutes.
- 3
Fold the caramelized onions into the mashed potatoes and season with salt and pepper, then let the mixture cool slightly.
- 4
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 5
Roll out the puff pastry on a lightly floured surface and cut into 4-inch squares.
- 6
Place a generous tablespoon of the potato mixture in the center of each square, fold the pastry over to form a triangle, and crimp the edges with a fork to seal.
- 7
Arrange the bourekas on the baking sheet, brush the tops with the beaten egg, and sprinkle with sesame seeds.
- 8
Bake for 20 to 25 minutes, or until the pastry is puffed and deep golden brown.
💡 Chef tips
- Ensure the potato filling is completely cooled before placing it on the dough to prevent the pastry from becoming soggy.
- For a richer flavor, you can add a pinch of turmeric or garlic powder to the potato mash.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven to restore crispness.
✅ How it should turn out
The finished bourekas should have a shatteringly crisp, golden-brown crust that gives way to a soft, savory, and aromatic potato center.