Stuffed pastries are always a crowd pleaser.
- Cook Time
- Prep Time
- 6-8 ServingsServings
For the dough:
- 1 cup vegetable oil
- 1 cup iced water
- 1/2 tsp salt
- 1 cup finely grated kefalotiri or Parmesan cheese
- 3 3/4–4 cups plain (all-purpose) flour
For the egg wash:
- 2 egg yolks mixed with 2 tsp milk
- 1/2 cup grated kefalotiri or Parmesan cheese
Potato and cheese filling:
- 625g (11/4lb) (about 3 large) potatoes, unpeeled
- 1 heaped cup grated kefalotiri or Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 tbsp whole milk
- 1 tbsp unsalted butter, melted
- 3 eggs, lightly beaten
- 1/8 tsp baking powder (optional)
- salt and finely ground white pepper
Prepare the dough: In a large bowl, combine the oil, water and salt and stir in the cheese. Gradually stir in 1 cup of flour at a time, enough to make a soft, slightly oily dough. Knead briefly with your hands to a smooth dough.
Pinch off about 36 walnut-sized pieces and roll between your palms into smooth balls.
Preheat the oven to 180 °C (350 F). Line two baking trays with baking paper.
Shape the bourekas: Traditionally the shape of bourekas differ depending on the vegetable filling. Collect any remaining scraps of dough and roll into additional balls. Repeat until both the dough and filling are all used up.
Potato and cheese-filled bourekas: Roll each ball of dough into about 8cm (31/4in) rounds using a small rolling pin. Take care not to roll the outer edges thinner than the centres. Place a heaped teaspoon of the filling in the centre of each round. Fold the round in half, forming a half-moon crescent. Firmly press the upper lid onto the lower rounded edges to seal the filling inside.
Trim the edges with a 7cm (23/4in) pastry cutter.
Alternatively: Roll each ball into thin, long ovals. Place a heaped teaspoon of the filling at the lower edge and roll lightly into a sausage shape.
To bake: Transfer the pies onto the prepared baking trays, 1.25cm (1/2in) apart.
Brush the tops and sides generously with the egg wash. Sprinkle the bourekas with grated cheese.
Bake for 25–30 minutes or until the pastry is golden and crisp. Transfer to wire racks. Serve warm.
Make the potato and cheese filling.
Put the potatoes in a pan with enough cold salted water to just cover.
Bring to a boil. Cover, reduce the heat and simmer for 30–40 minutes or until tender. Drain and, whilst still hot (using a fork to hold the potato steady and tongs to peel off the skin), peel and return to the pan for about a minute to dry off any excess moisture. Mash with a potato masher or, for smoother and fluffier results, put through a potato ricer.