Beef Feta Bourekas

Middle-Eastern style pastry pockets filled with beef and cheese. A fun-to-make finger food that will become a regular hit at any and all dinner parties!

Ingredients

Ingredients
Servings:
Dough
g
All-Purpose Flour
tsp
Kosher Salt
g
Butter
ml
Ice Water
Egg
Filling
tbsp
Olive Oil
g
Minced Beef
tbsp
Ground Cumin
tsp
Cayenne Pepper
tsp
Kosher Salt
tbsp
Tomato Paste
g
Feta Cheese
tbsp
Sesame Seeds

Instructions

Preparing In The Kitchen
  1. Cut the butter in cubes. In the bowl of a food processor combine the flour and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, like the size of rice.
  2. Slowly add the ice water and process just until combined. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into 2 disks. Wrap in cling film and refrigerate for at least 30 minutes.
  3. In the meantime, heat a pan over medium high heat with the olive oil. Fry the minced meat for about 5 minutes, then add the cumin, pepper, salt, and tomato paste. Mix well till evenly combined. Reduce to low heat, crumble the feta, and stir under the minced meat. Set aside and cool down for at least 15 minutes.
  4. Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
  5. Working with one disk of dough at a time, on a floured surface, roll each dough into a large rectangle and cut into ten 8x8cm pieces. In a small bowl, whisk the egg with a tablespoon ice water.
  6. Brush the edges of each piece with the egg wash. In the middle of each piece, place 2 tablespoons of the filling and fold one corner over filling to make a triangle. Pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
  7. Brush the tops lightly with the remaining egg wash and sprinkle with a large pinch of sesame seeds. Bake for 30-35 minutes, until the crusts are golden brown.

Preparing In The Kitchen
  1. Cut the butter in cubes. In the bowl of a food processor combine the flour and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, like the size of rice.
  2. Slowly add the ice water and process just until combined. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into 2 disks. Wrap in cling film and refrigerate for at least 30 minutes.
  3. In the meantime, heat a pan over medium high heat with the olive oil. Fry the minced meat for about 5 minutes, then add the cumin, pepper, salt, and tomato paste. Mix well till evenly combined. Reduce to low heat, crumble the feta, and stir under the minced meat. Set aside and cool down for at least 15 minutes.
  4. Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
  5. Working with one disk of dough at a time, on a floured surface, roll each dough into a large rectangle and cut into ten 8x8cm pieces. In a small bowl, whisk the egg with a tablespoon ice water.
  6. Brush the edges of each piece with the egg wash. In the middle of each piece, place 2 tablespoons of the filling and fold one corner over filling to make a triangle. Pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
  7. Brush the tops lightly with the remaining egg wash and sprinkle with a large pinch of sesame seeds. Bake for 30-35 minutes, until the crusts are golden brown.

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