Israeli Potato Bourekas (Pareve)

Instructions

1. Step 1

   Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.

2. Step 2

   Cook uncovered until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes.

3. Step 3

   Drain the potatoes and place in a large bowl. Pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool.

4. Step 4

   If adding the onion and garlic, warm the oil (or melt the margarine or butter) in a large skillet set over medium-high heat. Add the onion and garlic and sauté until soft and translucent, 5 to 7 minutes. Stir the mixture into the potatoes.

5. Step 5

   If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes.

6. Step 6

   Season to taste with salt and pepper.

7. Step 7

   In a small bowl, beat one of the eggs . While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes.

8. Step 8

   Heat the oven to 375 F / 190 C. Line a large rimmed baking sheet with parchment paper . Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares.

9. Step 9

   Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside.

10. Step 10

    Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Place the pastries on the prepared baking sheet and bake for 30 minutes or until the bourekas are puffed and golden.

11. Step 11

    Serve warm and enjoy.