A boureka recipe is all about the fillings, since the wrappers are predetermined. You’ll want filo or puff pastry. The former is arguably more traditional, the latter is arguably more popular. I’ll go with puff pastry since I make it at home and usually have some hanging around in the freezer. The essential point here is that you want something flaky, since that’s really the defining feature of this sort of pie. Any of these fillings will stuff about a pound of wrapper. Speaking of which, you’ll need:
16 ounces puff pastry
sesame seeds for sprinkling
To make the pies, preheat your oven to 375 degrees Fahrenheit. Roll out your dough to a sheet roughly twelve inches by twelve inches, then use a pizza cutter to cut the sheet — tic-tac-toe — into nine pieces. Place dollops of filling in the center of each. Paint egg wash along the edges of the squares and fold them, corner-to-corner, to make triangular pies, and crimp to seal.
Lay the pies out onto a parchment-lined sheet pan, and paint the tops with egg wash before sprinkling on the sesame seeds. Bake them for 25-30 minutes until puffed and golden. Makes 9 medium-sized bourekas.
4 ounces sliced onion (about one medium onion)
1.5 tablespoons olive oil
12 ounces Yukon gold potatoes, cut into cubes
3-4 sprigs parsley, finely chopped
1 egg, lightly beaten
Salt and pepper to taste
1/4 teaspoon cumin (optional)
Place the cubed potatoes into a medium saucepan and cover them with water. Bring to a boil (but not too high a boil) and cook until tender, about 20 minutes. Strain the potatoes and allow them to cool.
Meanwhile, caramelize the onions. Place the sliced or chopped onion in a sauté pan and add the oil. Cook over medium heat for 5-7 minutes until the onions are sizzling, then reduce the heat to low, stirring occasionally until the onions are a deep golden brown, about another 20 minutes.
Mash the cooled potatoes in a bowl, add the onions, the parsley, the lightly beaten egg, salt and pepper, and cumin if you’re using it.
4 ounces crumbled feta
3 ounces grated provolone
4 ounces ricotta
1 egg, lightly beaten
Salt (if needed)
Combine all the ingredients in a medium bowl and you are ready to fill!
1-2 tablespoons olive oil
1/2 small onion, chopped fine
1 clove garlic, minced
6 ounces ground beef
1/4 cup pine nuts
1/2 teaspoon cumin
1/4 teaspoon cinnamon teaspoon allspice
Salt & fresh ground black pepper to taste
Heat a sauté pan over medium-high heat and add the oil. When it’s shimmering, add the garlic. Cook for about 15 seconds, then add the onion. Sauté the mixture until translucent, about 5-7 minutes, then add the beef, pine nuts, spices, salt & pepper. Cook until the meat loses its raw look, then remove the pan from the heat. Strain any excess fat from the pan. Allow the mixture to cool before filling your bourekas.