Bourekas are little pockets of goodness, made from puff pastry and filled with mushrooms, potatoes, cheese or really whatever you want to fill them with.For dinner last night we decided to go light, we had a bag of mushrooms that needed attention, left over from NYE when we never got to cook them, and two frozen sheets of puff pastry. Bourekas can be served in different ways, I like serving them with a hard boiled egg, pureed tomato and some Labane with za'atar.
you will need 1 potato, 1 onion, about 15 mushrooms of your liking, thyme, parsley, 1,4 cup white wine, 1/8 cup half and half, butter, oil, salt and pepper and egg wash. I also like to sprinkle some sesame seeds on top.
Start by cooking the potato and then mashing it add some butter (1 tablespoon) and set aside. Take the dough out of the freezer and set your oven to 400. Slice the onion and saute in a pan until starting to color, add slices mushrooms and 1 tablespoon of butter, add thyme, salt and pepper, cook for a few minutes and add wine. cook the alcohol off and add cream, cook together, adjusting taste, for a few minutes until most of the liquid is gone. mix together the potato with the mushrooms and add about 2 tablespoons of chopped parsley, taste and adjust.
If the dough is still frozen let it sit until completely thawed, then sprinkle with some flour, and cut into 9 squares, try to keep the at the same size. Place about 1 tablespoon of filling on one side of the square, away from the edges, brush edge with egg wash, fold over and press sealed, first with your fingertips and then with a fork. once all the bourekas are ready, place on a baking sheet and brush tops with egg wash, sprinkle with sesame seeds and place in the oven for 15-17 minutes. keep an eye on them as baking time may vary, once the are puffed and golden in color take them out and let cool.