📝 About This Recipe
Transport your kitchen to the vibrant markets of the Levant with these irresistibly flaky, golden-brown hand pies. A cornerstone of Sephardic and Maghrebi Jewish cuisine, these bourekas feature a buttery puff pastry shell stuffed with a savory blend of creamy potatoes and salty feta cheese. Perfect for a festive brunch or a comforting snack, they offer a delightful crunch that gives way to a melt-in-your-mouth savory filling.
🥗 Ingredients
The Pastry Shell
- 2 sheets Puff Pastry (high-quality, thawed but cold)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Savory Potato Filling
- 2 large Yukon Gold Potatoes (peeled and cubed)
- 1 cup Feta Cheese (crumbled, preferably sheep's milk feta)
- 1/2 cup Kashkaval or Mozzarella Cheese (shredded)
- 1 Egg (large, lightly beaten)
- 1/2 teaspoon Kosher salt (adjust based on saltiness of cheese)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated for aromatic depth)
Glaze and Topping
- 1 Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Sesame seeds (white or a mix of black and white)
- 1 teaspoon Nigella seeds (optional, for authentic Maghrebi flavor)
👨🍳 Instructions
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1
Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain thoroughly.
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2
While still warm, mash the potatoes in a large bowl until smooth. Let them cool for about 10 minutes so they don't scramble the eggs later.
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3
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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4
Add the crumbled feta, shredded Kashkaval (or mozzarella), one beaten egg, salt, pepper, and nutmeg to the mashed potatoes. Mix until well combined and creamy.
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5
Lightly flour your work surface. Unroll one sheet of puff pastry and gently roll it out to even out any creases.
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6
Cut the pastry sheet into equal squares (about 4x4 inches). You should get about 6-9 squares per sheet depending on the brand.
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7
Place a generous tablespoon of the potato mixture in the center of each square, leaving space at the edges.
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8
Fold the pastry over the filling to create a triangle. Press the edges firmly with your fingers to seal.
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9
Use the tines of a fork to crimp the edges of each triangle. This ensures the filling stays inside and adds a beautiful decorative touch.
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10
Repeat the process with the second sheet of puff pastry and the remaining filling.
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11
Transfer the bourekas to the prepared baking sheets, spacing them at least 1 inch apart.
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12
Brush the tops of each pastry generously with the egg wash, ensuring you cover the edges for maximum shine.
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13
Sprinkle the sesame seeds and nigella seeds over the top while the egg wash is still wet.
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14
Bake for 25-30 minutes, or until the pastries are puffed up and a deep golden brown. Rotate the pans halfway through for even browning.
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15
Remove from the oven and let them cool on the pan for 5 minutes. Serve warm for the best texture.
💡 Chef's Tips
Keep the puff pastry as cold as possible; if it gets too soft, pop it in the fridge for 10 minutes before folding. Don't overfill the pastries or they will burst in the oven; a level tablespoon is usually perfect. For a dairy-free version, replace the cheese with sautéed mushrooms and onions and use a vegan puff pastry. If your feta is very salty, omit the extra salt from the potato mixture and taste before adding. Ensure the potato filling is completely cool before placing it on the dough to prevent the pastry from becoming soggy.
🍽️ Serving Suggestions
Serve alongside 'Haminados'—traditional slow-cooked brown eggs—for a classic Sephardic breakfast. Pair with a side of Israeli salad (finely chopped cucumbers, tomatoes, and parsley) for a refreshing contrast. Offer a dollop of spicy Schug (Yemenite chili paste) or Amba (pickled mango sauce) for an extra kick. Enjoy with a glass of cold Arak or a hot cup of Nana (mint) tea. Serve with a side of thick Greek yogurt or labneh drizzled with olive oil and za'atar.