Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Beef Bourekas
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- Level: Easy
- Total: 1 hr 30 min
- Active: 40 min
- Yield: 18 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 404
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 216 mg
Flaky, golden pastry encases a delicious filling of spiced meat in these beef bourekas that are a favorite Sephardic dish at Jewish celebrations, including Shabbat and high holiday meals like Rosh Hashanah. This style of savory pastry is found in Turkey and around the Middle East and Baltics, where it’s known variously as borek, burek or byrek. Sephardic bourekas can be filled with meat, vegetables, potatoes or cheese and are rolled or folded into various shapes. The pastry dough for bourekas can vary, and we use prepared dairy-free/parve puff pastry to encase the aromatic meat filling that includes parsley and toasted pine nuts. In Israel, bourekas are folded into various shapes depending on the filling, and we chose a simple triangle shape for ease. A sprinkling of sesame seeds on top adds a lovely crunch.
- Level: Easy
- Total: 1 hr 30 min
- Active: 40 min
- Yield: 18 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 404
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 216 mg
Ingredients
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Directions
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, crumble in the beef and cook, stirring occasionally and breaking up chunks with a wooden spoon, until browned, 4 to 5 minutes. Add the onion and garlic and cook until it just begins to soften, about 3 minutes. Add the paprika, cinnamon and 1 teaspoon salt and stir to combine. Add 1/2 cup water and reduce the heat to medium low. Simmer until the water is almost evaporated, about 3 minutes.
- Sprinkle with the matzo meal and stir to combine, letting the meal soak up any excess liquid and bind the filling. Remove from the heat and stir in the pine nuts and parsley. Transfer to a bowl and let cool completely, about 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F with racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper.
- Dust a work surface lightly with flour and roll one sheet of puff pastry out to a 12-inch square. Cut into a 3-by-3 grid, to get 9 (4-inch) squares. Brush the edges of a square with egg wash and dollop 2 heaping tablespoons of filling in the center. Fold over to make a triangle and crimp the edges with a fork to seal. Poke the top once with the tines of the fork to make air vents. Repeat with the remaining squares to fill 1 baking sheet. Repeat with the remaining piece of puff pastry and remaining filling, making 18 bourekas total.
- Brush the bourekas with egg wash and sprinkle with the sesame seeds. Bake, rotating the pans from top to bottom halfway through, until the bourekas are golden brown and very crisp, 22 to 24 minutes. Transfer the pastries to racks to cool slightly before serving warm or at room temperature.
