Bourekas are essentially the middle eastern version of a hand pie. I love the versatility of bourekas. They are perfect for a beach day meal on the go, but also work amazingly well as a main dish with a creamy soup, or a side dish. You can customize the fillings on your bourekas from mashed potatoes, to cheese, or try these bourekas with a savory beef filling!
Ingreidients:
- Olive oil
- Ground beef or ground lamb
- Onion
- Minced garlic
- Frozen peas and carrots mix
- Fresh parsley
- Spices: salt, cumin, coriander, paprika, turmeric, and black pepper
- Egg and sesame seeds for garnish
How to make bourekas with a savory beef filling:
- Preheat oven to 400F and line two baking sheets with parchment paper.
- Pour the olive oil into a skillet and warm over a medium-low flame. Add in the diced onion and cook for 5-7 minutes, until translucent and the edges start to brown.
- Add the chopped meat and gently break it up with a fork into small pieces. Pour the minced garlic and spices into the ground beef.
- Cook until the meat is browned. Next, add in the frozen peas and carrots mixture. Cook for 2-3 minutes and then add the chopped parsley. Remove the meat filling from the stove and set aside to cool slightly.
- Remove a puff pastry square from the packaging and set on a piece of parchment paper.
- Gently brush the outer corners of the puff pastry square with the beaten egg. Add 2 tablespoon of the chopped meat to the center of the puff pastry square. Fold over the square to form a triangle.
- Crimp the edges of the pastry with a fork to seal it closed. Transfer the bourekas to a parchment lined baking sheet. Repeat with the remaining bourekas.
- Brush the tops of the bourekas with the remaining egg wash and sprinkle with sesame seeds.
- Bake until the bourekas are golden brown and crisp 22-24 minutes.
- Serve warm or at room temperature.
Storing and reheating
Refrigerate: Store leftover bourekas in an airtight container or Ziplock bag in the fridge for up to 3 days. To reheat, bake at 350F for 10 minutes.
Freeze: To freeze, allow the bourekas to cool completely. Freeze for up to 1 month. To reheat, defrost at room temperature and reheat at 350F.
You can also freeze the bourekas before baking them. Flash freeze them for 1 hour on a baking sheet then transfer to an airtight container or Ziplock bag. Store for up to 3 months.
Substitutes for bourekas with a savory beef filling:
Beef: The beef can be substituted for ground lamb.
Peas and carrots: You can be creative with what you fill your bourekas with! I've seen quite a few variations, including diced bell peppers, pine nuts and even sliced green olives! Feel free to play around with what you like.
More middle eastern style mains
Arayes: Middle Eastern Stuffed Pitas
Bourekas with a savory beef filling
Ingredients
Method
- Preheat oven to 400F and line two baking sheets with parchment paper. Pour the olive oil into a skillet and warm over a medium-low flame. Add in the diced onion and cook for 5-7 minutes, until translucent and the edges start to brown.
- Add the chopped meat and gently break it up with a fork into small pieces. Pour the minced garlic and spices into the ground beef. Cook until the meat is browned. Next, add in the frozen peas and carrots mixture. Cook for 2-3 minutes and then add the chopped parsley.
- Remove the meat filling from the stove and set aside to cool slightly. Remove a puff pastry square from the packaging and set on a piece of parchment paper.
- Gently brush the outer corners of the puff pastry square with the beaten egg. Add 2 tablespoon of the chopped meat to the center of the puff pastry square. Fold over the square to form a triangle. Crimp the edges of the pastry with a fork to seal it closed.
- Transfer the bourekas to a parchment lined baking sheet. Repeat with the remaining bourekas. Brush the tops of the bourekas with the remaining egg wash and sprinkle with sesame seeds.
- Bake until the bourekas are golden brown and crisp 22-24 minutes. Serve warm or at room temperature.
