24 burekas rectangles

Burekas with potatoes

1 each medium onion
2 Tbsp oil
3 each medium potato
3 Tbsp milk
¼ tsp salt
2 each puff pastry sheet
1 each egg yolk
1 tsp oil
4 Tbsp sesame seeds

Preparation steps:
  1. Caramelize onion - saute the onion with oil in a non-stick pan for 15 minutes, until dark brown.
  2. Peel the potatoes and cut each one into 4 large pieces.
  3. Cook the potatoes in water until soft, about 25 minutes. Drain the water and transfer to a bowl.
  4. Add caramelized onion, milk and salt. Mix well.
  5. Defrost the puff pastry about 20 minutes before usage. Cut each puff pastry sheet into 12 squares.
  6. Prepare the burekas rectangles.
    On a lightly floured surface, roll the puff pastry into a larger and thinner square. Fill with 1 full Tbsp of the mashed potatoes. Fold the square into a rectangle and press edges.
  7. Arrange 12 burekas on a baking sheet lined with parchment paper.
  8. Mix the egg yolk with oil. Brush the burekas and sprinkle the sesame seeds.
  9. Bake at 350F for 20 minutes.
Picture of recipe

Take note!
  • Measurements:
    Puff pastry sheets - use the Pepperidge
    Farms brand
    2 sheets = a package of 1.1 lbs (490 gram)