Cheese Potato Borekas
- Reviews 3
Ready In: 2 hrs 5 mins
Yields: 2 dozen
Ingredients
Dough
- 3 cups flour
- 1 cup margarine
- 1⁄2 cup water
- 1⁄2 cup vegetable oil
- 1⁄8-1⁄4 teaspoon salt
Filling
- 4 -5 medium white potatoes, cooked,peeled and mashed
- 1⁄4 lb asiago cheese, grated (about 1 cup)
- 1 1⁄2 cups farmer cheese
- 4 large eggs
Egg Wash
- 1 large egg, beaten with
- 1 tablespoon water
Directions
- Beat the flour and margarine together, using a hand-held or upright mixer.
- Add the water, oil and salt and continue beating until well combined.
- By hand, blend in any flour still remaining at the bottom of the mixing bowl.
- Refrigerate the dough for at least 1 hour.
- Combine the filling ingredients, using a hand-held or upright mixer.
- Take the dough out of the refrigerator.
- Separate into 24 equal portions.
- Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
- Place a scant tablespoon of filling on on side of each circle.
- Fold the unfilled portion over the filling.
- Transfer borekas onto a non-stick baking sheet.
- Crimp the edges with a fork.
- Using a pastry brush,"paint" the top of each boreka with egg wash.
- Bake in a preheated 375° oven for 35 minutes.
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