| Ingredients |
| |
| 1 |
each |
medium onion |
| 2 |
Tbsp |
oil |
| 3 |
each |
medium potato |
| 3 |
Tbsp |
milk |
| ¼ |
tsp |
salt |
| |
| 2 |
each |
puff pastry sheet |
| |
|
flour |
| |
| 1 |
each |
egg yolk |
| 1 |
tsp |
oil |
| 4 |
Tbsp |
sesame seeds |
| |
|
| Preparation steps: |
- Caramelize onion -
saute the onion with oil in a non-stick pan for 15 minutes, until dark brown.
- Peel the potatoes and cut each one into 4 large pieces.
- Cook the potatoes in water until soft, about 25 minutes. Drain the water and transfer to a bowl.
- Add caramelized onion, milk and salt. Mix well.
- Defrost the puff pastry about 20 minutes before usage.
Cut each puff pastry sheet into 12 squares.
- 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.
- Arrange 12 burekas on a baking sheet lined with parchment paper.
- Mix the egg yolk with oil. Brush the burekas and sprinkle
the sesame seeds.
- Bake at 350F for 20 minutes.
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|
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