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Potato-Feta Bourekas
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 2 hrs 15 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
1 medium russet potato, scrubbed and pricked all over
3 ounces feta, crumbled (1/2 cup)
1 tablespoon minced chives
Kosher salt and freshly ground pepper
2 large eggs
Unbleached all-purpose flour, for dusting
1 package (14 ounces) all-butter puff pastry, thawed
2 tablespoons nigella or black sesame seeds
Cook's Notes
This recipe is also a great way to use up leftover cooked potato; start with one cup of mashed to make the filling.
Gallery
Potato-Feta Bourekas
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 2 hrs 15 mins
Yield: Makes 6
Gallery
Potato-Feta Bourekas
Credit:
Yuki Sugiura
Potato-Feta Bourekas
Credit:
Yuki Sugiura
Potato-Feta Bourekas
Recipe Summary
prep: 25 mins
total: 2 hrs 15 mins
Yield: Makes 6
Recipe Summary
prep: 25 mins
total: 2 hrs 15 mins
Yield: Makes 6
prep: 25 mins
total: 2 hrs 15 mins
prep:
25 mins
total:
2 hrs 15 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 1 medium russet potato, scrubbed and pricked all over
- 3 ounces feta, crumbled (1/2 cup)
- 1 tablespoon minced chives
- Kosher salt and freshly ground pepper
- 2 large eggs
- Unbleached all-purpose flour, for dusting
- 1 package (14 ounces) all-butter puff pastry, thawed
- 2 tablespoons nigella or black sesame seeds
Directions
Preheat oven to 400 degrees, with a rack in center. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. When cool enough to handle, remove potato skin and mash until smooth. Combine 1 cup mashed potato with feta and chives. Season with salt and pepper. Whisk 1 egg; stir into mixture.
On a lightly floured surface, roll pastry into a rectangle; cut into six 4-inch squares. Place 1 heaping tablespoon of filling in corner of each square, leaving a 1/2-inch border. Whisk remaining egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal, forming triangles. Crimp edges with a floured fork. With the tip of a sharp knife, cut vents in each pastry. Arrange turnovers on a parchment-lined baking sheet and freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).
Brush turnovers with egg wash; sprinkle with seeds. Bake, rotating sheet halfway through, until deep golden brown and puffed, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.
Cook's Notes
This recipe is also a great way to use up leftover cooked potato; start with one cup of mashed to make the filling.
Cook’s Notes
This recipe is also a great way to use up leftover cooked potato; start with one cup of mashed to make the filling.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Potato-Feta Bourekas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Potato-Feta Bourekas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
