POTATO-FETA BOUREKAS
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time, then bake and enjoy on busy or lazy mornings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 6
Number Of Ingredients 8
Steps:
- 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.
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MD Majharul Islam Mijan
[email protected]These potato feta bourekas are the perfect party food. They're easy to make, they're delicious, and they're always a hit with guests.
Rana asgar
[email protected]I love the combination of potato and feta in these bourekas. It's a classic flavor combination that never gets old.
Abdallah Osman
[email protected]These bourekas were so easy to make and they turned out perfectly! I'll definitely be making them again.
Griffin Xoagub
[email protected]I'm not sure what I did wrong, but my bourekas turned out really dry.
Sarika Akter
[email protected]Overall, I thought these potato feta bourekas were just okay. They weren't bad, but they weren't amazing either.
Alexandra Magana
[email protected]These bourekas were a bit too time-consuming to make.
Paul Boadi
[email protected]The filling was a bit bland. I think I'll add some more spices next time.
Andy Hello
[email protected]These bourekas were a little too oily for my taste.
Razak Khan
[email protected]I added some chopped spinach to the filling for an extra boost of nutrients.
Rachel Mukabe
[email protected]These potato feta bourekas are a great way to use up leftover potatoes.
All-rounder Roaster
[email protected]I love that these bourekas can be made ahead of time. It makes them perfect for busy weeknights.
Umar King12
[email protected]These bourekas are so flaky and delicious. The potato and feta filling is the perfect combination of flavors.
Qamar Hayat
[email protected]I've been making these potato feta bourekas for years and they're always a crowd-pleaser. They're the perfect appetizer or snack.
Max Max
[email protected]These potato feta bourekas were a hit at my last party! They're so easy to make and everyone loved them.