Israeli Meat Bourekas
Flaky puff pastry filled with spiced meat filling, and baked into a braided pastry.
Servings 16 pieces
Ingredients
For the pastry
- 2 Sheets Puff pastry (each 8x8)
- 1 Large Beaten egg
- 1/4 Cup Sesame seeds
For the Filling
- 450 g (1LB) Ground beef
- 1 Medium Potato
- 1 Large Onion
- 1 Large Carrot
- 1 Dry Bay leaf
- 3-4 Cups Water
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon Baharat spice blend
- 1 Teaspoon Ground garlic
- 3/4 teaspoon Ground onion
- 1/2 teaspoon Ground tumeric
- 1/4 teaspoon Ground cumin
Instructions
Make The Filling
- Peel and wash the potato, onion and carrot, then slice each to 2-4 pieces.
- Place the gound beef at the center of a large deep skillet, then arrange the cut vegetable around it.
- Add the bay leaf, then pour the water into the pan, so it reaches the top of the meat. About 2-3 inches.
- Cover the pan and cook over medium-hight heat until the 90% of the water have been evaporated (should take about 30 minutes).
- Using a potato masher, or a wooden spoon, mash the meat while cooking on medium heat until the water have completely evaporated, and the meat is no longer red or pink.
- Remove from heat, and set aside to cool for 15-20 minutes.
- Discard the bay leaf, and carrot, then transfer the meat, potato, and the onion to a bowl of a food processor.
- Add the spices and process until you have a smooth, pasty mixture.
- Transfer to an airtight container and refrigerate until use and up to 48 hours.
Assembling
- Place one sheet of puff pastry over a large piece of parchment paper, then use a rolling pin to roll the pastry into 1/8 thickness (only if the dough is thicker).
- Divide the puff pastry into three sections (do not cut it) and spread half the filling in the center, forming a 2.5x6-inch rectangle with a 1-inch border at the top and bottom.
- Cut 1-inch diagonal strips on the sides with a knife or pizza cutter, stopping before the center. Fold the top edge over the filling, then alternate folding strips from each side at an angle to create a braid.
- Transfer the braided pastry to a baking pan using parchment paper and repeat with the second sheet.
- Brush with egg wash, sprinkle with sesame seeds, and bake at 400F (200C) for 30-35 minutes. Until the top and bottom have the same deep golden brown color. See my tips for baking in notes and post.
- Remvove from the oven, and allow to cool for 10-15 minutes, then invert to a cutting board, slice each pastry to 8-10 slices and serve.
Notes
Do the following to make sure it is perfectly baked:
- Ensure the puff pastry is no thicker than 1/8 inch; gently roll it out if needed. Let the dough reach room temperature before baking.
- Use a light-colored baking sheet to prevent the bottoms from burning.
- Bake on the middle oven rack until the pastry is a deep golden brown on both sides. If the top browns too quickly, cover it with foil.