Israeli Potato Bourekas.
Bourekas, are quintessentially Israeli. Every city, town, and village will have an outlet selling these incredibly fattening, absolutely delightful, flaky pastry, pillows of warm comforting delight!
If you happen to be in Jerusalem, and you and you're walking around early morning, especially around Machane Yehuda market area, the air is full of the smell freshly baked, Bourekas, At the central bus station, you will see commuters purchasing their Bourekas of all flavours, to eat on their onward journey to the office. They are a staple, they come in a variety of flavours, cheese, mushroom, spinach, as well as potato. They can be eaten, Hot, warm, or cold, mainly eaten as a breakfast or a snack. Every baker has their own version and variety, When I lived in the South of Israel, my local bakers shop weekly would make a gluten free version the queues outside his shop at 7:00 AM on a Thursday morning stretched round the block, my waistline was very happy he only did this once a week because. this particular Israeli pleasure, is definitely addictive.
Actually, I had never thought of making my own because I thought they were quite complicated, However, was so wrong. So here is the recipe for my favourite variety Potato, Because why not? If you're going to be naughty, have starch on starch!!
Ingredients. 8 portions
For the pastry.
One packet, about 14 ounces of frozen Puff pastry, If you want to make your own puff pastry, no one's going to stop you, but life is too short to make puff pastry! Especially. as you can now get. Vegan, Kosher & even gluten free varieties of frozen puff pastry.
Sesame seeds for garnish optional (gives an authentic finish)
For the filling.
4 large potatoes, I tend to use red potatoes, but you can choose that mashes well, peeled, chopped into one-inch pieces & put into cold water.
One large onion peeled and chopped.
3 cloves of garlic, minced.
2 tablespoons of extra virgin olive oil.
One teaspoon Sea salt.
One teaspoon. Of finely ground black pepper.
Two eggs. beaten.
A knob of vegan butter.
A tablespoon of plant milk.
Method.
Put the potatoes into a saucepan With cold water covering them, add some bring to the boil, And cook them till they're soft, This should take about 20 minutes.
While the potatoes are cooking, put the olive oil In a nonstick pan, over a medium to high heat, add the garlic and the onions turn the heat down, cook them until they're soft and translucent but not caramelised. This should take about 7 minutes. When they cooked, set them aside.
Drain the potatoes, mash them with potato masher, add the vegan butter and plant milk, Salt, and pepper, mixing in well. Remember that potatoes need to be highly seasoned as they absorb seasoning.
Add the onion and garlic mixture to the potatoes, stir it all in well leave it to cool, for at least 10 minutes, then add in three quarters of the beaten eggs. Don't do this while the potatoes are hot or else the egg will scramble. again, mix everything well.
Heat the oven to 375 F / 190 C.
Line a flat baking tray With baking parchment or greaseproof paper.
Put a teacup or small bowl filled with cold water on the side of the work surface.
Roll out your pastry as instructed on the packet. If you roll it into one sheet. You need to be able to make. 8. squares, all the same size.
Place a heaped tablespoon Of the potato mixture. Into the centre of each Piece of puff pastry
Use a pastry brush Slightly dampened in the cold water. dampen all the edges of the square,
You can fold the pastry in half either diagonally or triangularly, depending on the shape you require. Pinch the edges together to seal everything well making sure that the filling can't escape.
Brush each Boureka the beaten egg and sprinkle with sesame seeds, then place in the oven.
Need to cook for 25 to 30 minutes. You will know when they're done, when they've all risen, and they are golden.
Serve warm, beware, straight from the oven or your burn your tongue.
Often you will see these being served with a boiled egg and tahina, Especially in the marketplace. Alternatively, you can serve them with tahina, and an Israeli salad, More than likely, You will find them irresistible and will eat them before you have a time to add them to a meal.