Potato Borekas
Potato Borekas are a deliciously comforting pastry originating from the Middle Eastern and Mediterranean regions, particularly popular in Jewish cuisine. These pastries feature a crispy puff pastry exterior filled with a savory mix of potatoes and caramelized onions. They're perfect as appetizers, snacks, or as part of a festive meal. The flaky texture of the pastry combined with the creamy, flavorful potato filling makes these borekas a must-try for any occasion. This recipe offers a traditional twist with a few modern conveniences, using store-bought puff pastry to save time while ensuring you still get that authentic, buttery flakiness.
Equipment
- large pot : Needed to boil the potatoes until soft and ready to mash. Using russet potatoes ensures a fluffy texture, but you can substitute with other starchy varieties if preferred.
- Frying Pan : For caramelizing the onions. The key is to cook them on medium heat to bring out their natural sweetness without burning them.
- Potato Ricer or Masher: A potato ricer helps achieve a smooth and airy texture, which makes the filling lighter. If you don’t have one, a masher works fine, just be cautious not to overwork the potatoes to avoid a gummy texture.
- Rolling Pin : Needed to roll the puff pastry sheets to the desired size. Puff pastry can be sensitive to warmth, so work quickly or chill it as needed.
- 3¼-inch Cookie or Biscuit Cutter: This is used to cut perfect rounds from the puff pastry sheets. If you don’t have a cookie cutter, you can use a similarly sized glass or jar lid.
- Baking Sheets and Parchment Paper: For baking the borekas until they're golden brown. Parchment paper ensures they don’t stick to the pan, and clean-up is easier.
Ingredients
- 1 lb potatoes russet
- 1 lb onions finely chopped
- ½ cup oil
- 1 box Pepperidge Farm puff pastry sheet
- 1 egg beaten with a tablespoon of water
Instructions
- Fry the onions in the oil on medium heat until caramelized.
- Place the potatoes in a large pot with water and bring to a boil.
- Boil the potatoes gently for about 35 to 45 minutes, until cooked through.
- Drain the potatoes and let cool enough to handle, but not still very warm.
- Using a paring knife, strip the skin away from the potatoes.
- Push the potatoes through a potato ricer or finely mash, careful not to over work the potatoes to avoid them from getting ‘pasty’.
- Mix the onions and oil with the potatoes.
- Season with salt, black and white peppers to taste.
- Let the mixture cool completely before stuffing the pastries.
- Roll the pastry sheets to a dimension of 14″ x 14″.
- Using a 3¼-inch cookie/biscuit cutter, cut 16 rounds from each sheet.
- Brush each round lightly with egg wash.
- Place a 2-tsp ball of the potato mixture in the center of the round.
- Bring 3 sides of the round up and around the potato mixture. Pinching the pastry dough in the 3 corners and leaving some of the mixture poking out of the center.
- Once all rounds are filled, refrigerate for 20 minutes.
- Brush the exterior of the borekas with the egg wash and bake for 22 minutes, or until nicely browned.
Notes
-
Caramelizing the Onions:
Patience is key! Cook the onions slowly on medium heat to achieve a sweet and deep flavor. The golden-brown caramelization enhances the overall taste of the filling and balances the richness of the potatoes. -
Perfect Potato Consistency:
After boiling the potatoes, it’s essential to dry them out slightly by returning them to the pot (off the heat) to evaporate any excess moisture. This ensures that your boreka filling isn’t too watery, helping the pastry stay crispy after baking. -
Puff Pastry Tips:
Store-bought puff pastry is a convenient shortcut, but it’s crucial to work with it while it’s still cold. If it becomes too soft or sticky, refrigerate it for a few minutes to make it easier to handle and cut. -
Sealing and Shaping:
When shaping the borekas, gently pinch the pastry edges together to form a neat triangle, leaving a bit of the potato filling exposed in the center. This open shape not only looks beautiful but also allows the steam to escape, keeping the pastries light and crisp. -
Refrigerating Before Baking:
Chilling the shaped borekas before baking helps the pastry maintain its structure in the oven, preventing them from becoming too soft and losing their shape. -
Serving Suggestions:
Borekas are often served as part of a mezze platter alongside hummus, baba ganoush, and other dips. They can also be enjoyed with a side salad or as a snack with tea.
Make-Ahead Tips:
These borekas can be prepared ahead of time and frozen before baking. Simply assemble and place the shaped borekas on a baking sheet in the freezer. Once frozen solid, transfer them to a freezer-safe container. When ready to bake, brush with egg wash and bake from frozen, adding a few extra minutes to the cooking time.Enjoy the Flaky Goodness!
Serve these borekas warm for the best taste, and pair them with your favorite dips or sauces for an extra burst of flavor.Nutrition
Calories: 49kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 3mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 0.2mg
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