Hot and flaky, these Potato Bourekas with Mushroom Sauce are such a wonderfully comforting treat. Every bite is satisfying and delicious! I love puff pastry; it is so versatile and simple to use in many ways. As an Israeli, I always keep puff pastry in my freezer. Remember to thaw puff pastry before using it in a recipe.
Bourekas are perfect for parties, brunches, or simply as an indulgent snack. They are at their best when eaten fresh out of the oven, with the dough still flaky and the filling warm.
Love Bourekas? Try my Cheese Bourekas recipe, too!
*The full recipe is in the recipe card below!
Frozen puff pastry: Puff pastry is a laminated dough made with butter or margarine. This dough is repeatedly folded and rolled out before baking. When the dough bakes, the layers puff up as moisture turns into steam, giving it a fantastic flaky texture. Making puff pastry from scratch is very time-consuming, so store-bought frozen puff pastry is a lifesaver. Puff pastry that I used and liked: Pepperidge (non-dairy) and Trader Joe’s (only during the holiday season).
How to thaw puff pastry:
The best way is to thaw frozen puff pastry in the refrigerator overnight or for 6-8 hours.
If you’re baking at the last minute, thaw at room temperature. Don’t let the dough sit on the countertop for too long; working with puff pastry is much easier when it’s cold.
When defrosted, handle the dough as little as possible to keep the fat in the dough nice and cold. If the dough becomes too sticky to work with, place it in the freezer for several minutes until it stabilizes.
Potatoes: The best potatoes for mashed potatoes are typically starchy or high-starch potatoes. The two most commonly recommended types of potatoes for making mashed potatoes are Russet Potatoes and Yukon Gold Potatoes.
Eggs: For color and shine and to seal the edges.
Mushrooms: White mushrooms.
Here‘s Why You’ll Love This Potato Bourekas with Mushroom Sauce:
- Satisfying and comforting, this all-in-one dish
- Features a gravy-like sauce that is rich, creamy, and bursting with flavor.
- It’s the perfect way to kickstart the weekend, but equally enjoyable for lunch or dinner.
- It can be made Pareve (Parve) and vegan by using a non-dairy puff pastry.
- Creamy sauce but without the cream!
How to Store Leftover Bourekas?
Bourekas are best eaten on the same day they were made. Store leftover Bourekas in an airtight container or zip-close bag in the refrigerator for up to two days. Reheat Bourekas at 350°F/180°C for 7-10 minutes or until hot to the touch.
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Potato Bourekas with Mushroom Sauce
- 1 lb (454g) frozen store-bought puff pastry thawed
- 2 medium potatoes (Russet or Yukon) peeled and cubed
- 2 Tablespoons olive oil
- salt and pepper
- 1-2 Tablespoons all-purpose flour for dusting the working surface (if needed)
- 1 large egg
- 1 Tablespoon (15ml) water
- A handful of sesame seeds for garnish or poppy seeds
For the mushroom sauce:
- 8-10 oz (220-280g) white mushrooms sliced
- 1 small onion chopped
- 3 Tablespoons (45ml) olive oil
- 2 garlic cloves minced
- 1 Teaspoon granulated sugar
- 1/2 cup (125ml) water or vegetable broth
- 1 Tablespoon cornstarch
- salt and pepper to taste
Make the filling:
- In a pot of salted boiling water, cook the cubed potatoes until tender. Drain.
- Add olive oil to the cooked potatoes and mash them until smooth. You can use a potato masher or fork for this step.
- Season with salt and pepper, mix well to incorporate the flavors. Set aside to cool. The filling should be completely cooled before assembling the Bourekas.
Make the Bourekas:
- Preheat oven to 400°F/200°C.
- Use a rolling pin to roll the puff pastry sheets on a lightly floured surface.
- Lay the puff pastry sheets flat and cut each sheet into equal-sized squares, about 4ʺx4ʺ (8×8 cm) large.
- Mix the egg with a tablespoon of water.
- Use a pastry brush to brush a light layer of the egg wash over the edges of each square.
- Place one generous tablespoon of the potato filling in the center of each dough square.
- Fold them into rectangles (or triangles). Using a fork, pinch firmly along the outer open edge of the triangles to seal.
- Set the Bourekas on a parchment paper-lined baking sheet pan.
- Brush the tops with the egg wash.
- Sprinkle sesame seeds.
- Bake the Bourekas until they are puffed and golden for 20-25 minutes.
- Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until golden brown – takes about 5 to 7 minutes.
- Add mushrooms and cook until golden brown, stirring occasionally.
- Add garlic, sugar, salt, and pepper, and stir well.
- In a small bowl, whisk water or broth with cornstarch. Continue whisking until the cornstarch is fully dissolved and no lumps remain.
- Slowly pour the cornflour mixture into the pan- it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
- Lower heat to medium so the sauce is simmering.
- Simmer for 2 – 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
- Remove from stove.
- Serve warm over the Bourekas.