Grandma's Savory Bourekas
These flaky, golden pastry turnovers are filled with a comforting, savory potato and onion mixture.
Ingredients
- •1 sheet puff pastry (about 400g), thawed if frozen
- •3 medium russet potatoes, peeled and quartered
- •2 medium yellow onions, finely diced
- •3 tablespoons vegetable oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 large egg, beaten (for egg wash)
- •2 tablespoons sesame seeds (for topping)
Instructions
- 1
Place the quartered potatoes in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat until fork-tender, about 15 minutes.
- 2
While the potatoes cook, heat the vegetable oil in a skillet over medium heat and sauté the diced onions until deeply golden and caramelized, about 12 minutes.
- 3
Drain the cooked potatoes thoroughly and mash them in a bowl until smooth.
- 4
Fold the caramelized onions, kosher salt, and black pepper into the mashed potatoes until well combined and let the filling cool slightly.
- 5
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 6
Roll out the thawed puff pastry on a lightly floured surface and cut it into 12 even squares.
- 7
Spoon about two tablespoons of the potato filling into the center of each square.
- 8
Fold the pastry diagonally over the filling to form a triangle, and press the edges firmly with the tines of a fork to seal.
- 9
Transfer the bourekas to the prepared baking sheet, brush the tops generously with the beaten egg, and sprinkle with sesame seeds.
- 10
Bake for 25 to 30 minutes until the pastry is puffed, deeply golden brown, and crisp.
💡 Chef tips
- You can assemble the bourekas ahead of time, freeze them unbaked on a tray, and bake straight from frozen by adding a few extra minutes to the baking time.
- For a dairy version, you can mix 1/2 cup of crumbled feta cheese into the warm potato filling.
- Store leftover baked bourekas in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to restore crispness.
✅ How it should turn out
The finished bourekas should feature a shatteringly crisp, golden-brown crust that yields to a savory, warmly spiced potato and caramelized onion filling.