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Potato Borekas (Parve)

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Potato Borekas

Potato Borekas

Giora Shimoni
I grew up in Israel eating borekas. We tended to eat potato-filled borekas for lunch on the Sabbath, and cheese-filled borekas for dinner, along with salad, during the week. Borekas are readily available in any Israeli grocery store, but homemade borekas can't be beat.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

  • 3 potatoes
  • 1 onion, finely chopped (optional)
  • 2-3 cloves garlic, minced (optional)
  • salt and pepper to taste
  • 1-2 Tablespoons margarine, melted
  • 2 eggs, lightly beaten
  • Puff Pastry
  • sesame seeds

Preparation:

1. Peel potatoes. Boil in water until soft (20-30 minutes), drain and mash. Let cool completely.
2. To prepare the filling, mix cooled mashed potatoes with 1 egg, melted margarine, salt and pepper. For filling with more flavor, add some fried onion and/or garlic.
3. Line a cookie sheet with parchment paper. Divide puff pastry into 5 inch squares. Place a heaping Tablespoon of filling in each square. Dampen the edges of the squares with water, and fold in half diagonally to form triangular pastries. Pinch the edges together to seal the filling inside.
4. Brush tops of borekas with egg. Sprinkle sesame seeds on top. Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until golden.
User Reviews

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 5 out of 5
minor error, Member koshercookinmama

The two eggs need to be beaten separately as they'll be used in different ways. One's for the brushing at the end. Potato borekas are usually square or rectange and the cheese variety are usually triangle (just in case you're going for more authentecity:-)

10 out of 11 people found this helpful.

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