We may call them turnovers here but, in the Middle East, these filled puffs of dough are called bourekas. Popular in Israel, they usually contain a savory filling stuffed inside puff pastry.
My European parents lived in Israel for a few years and basically fell in love with the cuisine. So I was raised in the states but routinely ate hummus and tahini in addition to peanut butter and jelly. And yes, there were bourekas.
These turnovers can be filled with spinach and cheese but are most often stuffed with mashed potatoes, similar to a knish. My mother was the queen of caramelized onions and she added them to almost everything including the bourekas. Clearly I have no complaints about caramelized onions in anything and it did help to break up that starch on starch thing that a potato turnover can have.
Still, I always felt they needed something more. Cheese helps to break up the monotony and, like caramelized onions, is usually welcome in any dish. But this time I punched up the flavor with mustard. I always have a jar of Maille Dijon Originale Mustard in my fridge and it's my secret ingredient in dishes that are tasty but maybe a bit bland. I also found that spreading it on the pastry before filling it helped seal the edges. Win-win, right? Enjoy!
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Potato and Caramelized Onion Bourekas (Turnovers)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 Large onion, peeled and diced
- 2 Baking potatoes, peeled and quartered
- 1 Egg
- Salt and ground black pepper to taste
- 2 Sheets frozen puff pastry, thawed
- 1/4 Cup Maille Dijon Originale Mustard
- 1 Egg plus 1 tablespoon water for egg wash
- 1 Tablespoon everything bagel seasoning or sesame seeds
- Add the olive oil, butter and diced onion to a large skillet or, ideally, a cast iron pan. Cook on medium low heat, stirring often, for 30 to 40 minutes, until the onions caramelize and deepen in color.
- While the onions are caramelizing, cook the potatoes in boiling salted water until fork tender. Drain and mash well with a potato masher. Stir in the cooked onions, check for seasoning and add salt and pepper as needed. Allow to cool.
- Once cooled, stir in the egg.
- Pre-heat the oven to 400 degrees.
- Roll out the sheets of puff pastry sheet to 12" x 12" and cut out 12 squares of 3" each. If you'd like to make them larger, cut 9 squares of 4" each.
- Brush each square with mustard, place about a teaspoon of the potato mixture in the center of each square, fold over on a diagonal and crimp the edges with a fork.
- Place the turnovers on a baking sheet lined with parchment paper, brush with the egg wash and sprinkle on the everything bagel seasoning or sesame seeds.
- Bake for 15 to 20 minutes or until the pastry is a light golden brown. Serve hot with additional mustard.