Potato & Mushroom Bourekas

I keep getting asked about my bourekas, I usually make two versions a chicken version and a mushroom-potato one. They normally are a big hit and the great part is I can make the uncooked bourekas in advance, freeze them and when needed cook them up.

What you need:
Mushrooms, minced
Red and Idaho potato, cubed
Salt
Garlic, minced 
Onion, shredded 
White cooking wine
Osem chicken powder
Mazor's Mini square puff pastry dough
Olive oil


Step 1: Minced well the mushrooms, the amount used will vary based on your or your guests love of mushrooms. I happen to be a mushroom lover, so I usually put in 16 oz mix of bella and white.

Sauteed in olive oil, minced garlic (I use a tablespoon) and shredded onion (Throw it in the food processor or use a hand grater) over medium heat, once the onions are translucent then throw in the mushrooms. 

The mushrooms will start to cook up in its own juices, add a splash of white cooking wine and add about a tablespoon of osem chicken powder, once the juice thickens, turn off heat and set aside. 

At the same time, boil quartered potatoes with salt until soft. Then mix well the potatoes and mushrooms together. 

Your Mazor dough should be frozen when not in use however, defrost the package an hour before starting by leaving out. Get a plate, baking tray and fork ready. 

Add a heaping tablespoon to your palm and squeeze into a football shape. 

The dough can be stretched if you'd like to really fill up the pastry but keep in mind how it will bake up.

I tend to fold them into particular shapes in order to easily tell a potato mushroom from the chicken, my go to shapes are rectangular or triangle. If you make the 'pocket' design, seal the edges very well or they will open when cooking. 

Once, you've placed the filling and decided on a shape, use a fork to pinch down the sides. Do not worry if you puncture the dough, it will fill back up in baking. 

I lay them closely together on a baking sheet and freeze then over night.

Then once fully frozen I placed them in a freezer ziplock and save for later. 

To bake, spray a foiled baking sheet with some non stick spray or olive oil spray if desired. Pre-heat oven to 350. Place the bourekas on the sheet with at least 1.5'' spacing and bake. If takes about half an hour, you want them to be nicely golden brown on the bottom and a good gold on top. 

Serve and eat. 

To reheat leftovers, I suggest not covering or else it will get soggy and also not microwaving.