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Bourekas Three Ways: Potato, Broccoli and Mushroom

Bourekas Three Ways: Potato, Broccoli and Mushroom

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Bourekas can be filled with just about anything, but I find broccoli, mushroom and potato to be particularly popular. These are not difficult to make, but they can be a bit fiddly, especially if you haven’t made them before.


From the beginning of the month of Av (this year, nightfall of Thursday, July 16) until the day after Tisha B’Av, we observe “The Nine Days”—a time of mourning for the destruction of our two holy Temples. During this time (aside from Shabbat) we abstain from eating meat or chicken, which are considered festive. So today I’m sharing this meat-free recipe.

Certainly, it’s not the healthiest (puff pastry!), but serve these with a big salad or some roasted veggies and fresh fruit, and you’ll have all you need.


Prepare the fillings.


Lay out the pieces of puff pastry and wait until they are pliable but not too soft and sticky.


Place a dollop of filling in the center of each square. Not too much, or they won’t close properly.


Fold over to make a triangle and press the edges together. Brush with egg (and seeds, optional).


Bake until golden brown. Enjoy!


Ingredients:

  • 36 frozen puff pastry squares
  • 1 large Spanish onion
  • 2–3 large Yukon Gold potatoes
  • 20 oz. mushrooms
  • 16 oz. frozen broccoli florets
  • 2–3 tbsp. olive oil
  • 3 eggs
  • Kosher salt
  • Optional: poppy and sesame seeds

Directions:

  1. Dice and sauté the onion in the olive oil and 1 tsp. salt. Divide the sautéed onion into three equal portions. Leave ⅓ in the pan and set the rest aside.
  2. Peel and dice the mushrooms and add to the pan with the onion. Sauté until soft and add salt to taste. Set aside.
  3. Peel and boil the potatoes. Drain and mash while still hot. Add in half of the sautéed onion (with the oil it was fried in) and salt to taste. Set aside.
  4. Boil the broccoli until tender. Puree until smooth. Salt to taste and mix in the remaining sautéed onion.
  5. Crack and gently beat the eggs. Pour a little into the potatoes and mix through. This will make the potato mixture smooth and creamy. Pour a small amount of egg mixture into the broccoli, and also into the mushrooms. (The broccoli and mushrooms will need much less than the potato—you don’t want them to be too liquidy.)
  6. Set the rest of the beaten egg aside for the egg wash later on.
  7. Lay out the puff pastry squares on a piece of parchment paper. Allow to defrost until pliable. Place a spoonful of mixture in the center of each square. Gently fold over in a triangle shape and press down to seal edges. If the dough feels dry, dip your fingertip in cold water, and that will help seal the edges.
  8. Transfer the bourekas to a baking sheet lined with parchment paper, and brush with egg.
  9. Optional: sprinkle seeds on top. I like to use sesame seeds for the potato and poppy seeds for the mushroom, and I leave the broccoli ones plain.
  10. Bake at 400° F for 30 minutes until tops are golden brown.
  11. Serve warm or at room temperature. For best results, reheat in the oven.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Anonymous July 17, 2015

It looks good ,and really yummy! Reply

Daniel Dobrin Georgia July 14, 2015

Broccoli mushroom and potato! Thanks! No meat during 3 weeks. ; beef or chicken! Reply

Meir July 14, 2015

Delicious These look fabulous! I love Bourekas and can't wait to try these! Reply

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