Potato Kale and Feta Bourekas
Heavenly little parcels of stuffed crispy dough
Ingredients
- ½ cup onion, chopped
- 1 cup frozen kale
- 3 tbsp olive oil
- 2 cups mashed potatoes
- ½ cup goat feta, crumbled
- 2 eggs, 1 for the egg wash
- salt and pepper
- 1 sheet puff pastry, thawed
- 2 tbsp sesame seeds
Instructions
- Thaw puff pastry in the fridge until you're ready to use it.
- Sautée chopped onion and kale in a pan over medium heat until wilted.
- Add to a medium bowl with the mashed potatoes.
- Stir in crumbled feta and one egg. Mix well and season with salt and pepper. Set aside.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pastry to a 12x12” square. Cut the pastry dough into 4” squares.
- Place 2 tbsp of the potato filling in the centre of each square, spreading it out to ¼ inch from the edge.
- Fold the dough diagonally to make a triangle. Pinch firmly along edge of the triangle and crimp with a fork to seal the edges.
- Repeat this process for the remaining squares.
- Place the bourekas on the prepared baking sheet, leaving space to give them room to expand during baking. Place in the refrigerator for 45 minutes.
- Preheat oven to 425°F.
- In a small bowl, whisk the egg yolk.
- Use a pastry brush to brush the egg wash onto the surface of each boureka. Sprinkle with sesame seeds.
- Bake for 30-35 minutes until golden brown.