Potato Bourekas
These golden, flaky pastry pockets filled with a savory, creamy potato mash are the ultimate comfort food snack.
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 unsalted butter
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 large egg, beaten (for egg wash)
- •1 tablespoon sesame seeds (for garnish)
Instructions
- 1
Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain well.
- 2
While potatoes boil, sauté the diced onion in butter over medium heat until golden brown and caramelized.
- 3
Mash the cooked potatoes with the caramelized onions, salt, and pepper until smooth, 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 filling in the center of each square, fold into a triangle, and seal the edges by pressing down with a fork.
- 7
Arrange the bourekas on the baking sheet, brush the tops with the beaten egg, and sprinkle with sesame seeds.
- 8
Bake for 20-25 minutes or until the pastry is puffed and deep golden brown.
💡 Chef tips
- Ensure the potato filling is completely cool before placing it on the pastry to prevent the butter in the dough from melting prematurely.
- You can prepare the filling a day in advance and store it in the refrigerator to save time.
- For extra flavor, add a pinch of garlic powder or chopped fresh parsley to the potato mash.
✅ How it should turn out
The finished bourekas should be beautifully puffed and golden-brown with a crisp, buttery crust that gives way to a soft, savory, and aromatic potato center.