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Fish Bourekas

 

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Fish Bourekas
 

 

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Recipe

Fish Bourekas

These bourekas are crunchy, savory bites that are a great make-ahead dish. The anchovies and capers add a salty component to the bourekas.

Times

  • Prep Time : 45 min
  • Cook Time : 30 min
  • Ready Time : 1 hour, 15 min

Servings

40 Borekas

Ingredients

    Dough (or you can use store-bought phyllo or flaky pastry dough)

    • 1 cup warm water
    • 1 cup canola, or any seed oil, or light olive oil
    • Salt to taste (about 1 teaspoon)
    • Approximately 5 cups flour

    Filling:

    • 1 pound cooked white fish, baked or steamed (I prefer a mix of flakier and firmer fish, 2 kinds. Options include snapper, cod, sole, trout, striped bass)
    • 6-8 anchovies, drained
    • 1 small onion, finely chopped (or 1 clove garlic, peeled and left whole)
    • 2-3 tablespoons extra-virgin olive oil
    • Salt and pepper
    • 2-3 slices bread, crust removed, soaked in vegetable broth and squeezed dry
    • 1-2 spoonfuls plain breadcrumbs, used to thicken
    • Grated zest of 1 organic lemon
    • 1 egg, lightly beaten
    • 1-2 tablespoons minced parsley
    • 1 tablespoon small capers, rinsed and drained (if liked)

    Directions

    1 Using a fork, mix the oil with the salt and water. Gradually add the flour, first stirring with the fork and then kneading
    with your hands, until it’s malleable.
    2 You can set it aside for up to two hours, covered in plastic wrap, but do not refrigerate it.
    3 To make the filling, grind or chop the cooked fish and the anchovies.
    4 Heat the oil in a pan, and add the minced onion or the whole garlic clove.
    5 Cook the onion until softened (or the garlic until it turns golden. If using the garlic, discard it when it’s golden).
    6 Add the fish, salt, pepper, and cook for 3-4 minutes. Remove from the heat, allow to cool (never add the eggs to a hot mixture), and add the rest of the ingredients. The filling can be made up to one day in advance and refrigerated.
    7 Roll out the dough on a lightly floured surface. Cut into 3” rounds with a cookie cutter, or into squares with a knife.
    8 Place about 1 tablespoon of filling on each square or round, fold over, and pinch the edges to seal.
    9 Place on lightly oiled (or parchmentlined) baking sheets, spacing them well because they rise. 10 Brush with a mix of yolk and water, and bake until golden (approximately 30 minutes) in a pre-heated 350 F oven.

    Make ahead:  Not only does phyllo pastry freeze really well, so do whole bourekas! You can make them well ahead of time and just pop them into the oven a few hours before your meal. If you need to keep them warm in your warming drawer, make sure to leave them only partially covered (if using aluminum foil, cut some holes into it) or they will turn soggy. They can be made the day before and kept well covered in the refrigerator. They can also be placed on trays, sealed in plastic and frozen (once frozen they can be transferred into Ziplocs without the trays, to save space). You can bake them without defrosting; just calculate 10 extra minutes of baking time. YUM! Serve slightly warm.

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    About Alessandra Rovati

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    Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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