Potato Bourekas
These golden, flaky puff pastry pockets filled with savory, seasoned potatoes are an irresistible Mediterranean comfort food.
Ingredients
- •1 sheet puff pastry (about 400g), thawed if frozen
- •3 medium russet potatoes (about 500g), peeled and cubed
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon ground turmeric
- •1 egg, beaten for brushing
- •2 tablespoons sesame seeds for topping
Instructions
- 1
Place the cubed potatoes in a medium saucepan, cover with salted water, and bring to a boil. Cook for 15 minutes or until fork-tender, then drain well.
- 2
While the potatoes cook, heat the olive oil in a skillet over medium heat and sauté the diced onion until golden brown and caramelized, about 8 minutes.
- 3
Mash the cooked potatoes thoroughly in a bowl, then stir in the caramelized onions, salt, black pepper, and turmeric until fully combined and smooth.
- 4
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 5
Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 6 equal squares.
- 6
Spoon a generous mound of the potato filling into the center of each square.
- 7
Fold the pastry diagonally over the filling to form a triangle, and press the edges firmly with a fork to seal.
- 8
Transfer the bourekas to the prepared baking sheet, brush the tops generously with the beaten egg, and sprinkle with sesame seeds.
- 9
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, keep them unbaked in the refrigerator for up to 24 hours, and brush with egg just before baking.
- Store leftover baked bourekas in an airtight container in the fridge and reheat them in a 180°C (350°F) oven for 10 minutes to restore their crispiness.
- For a dairy version, you can mash a tablespoon of butter and a handful of grated feta cheese into the warm potato filling.
✅ How it should turn out
The finished potato bourekas feature an intensely flaky, shatteringly crisp golden crust that yields to a savory, spiced potato filling with a rich caramelized onion aroma.