Potato Boreks - Borekas Tapukhay Adama
photo by Sandi From CA
- Ready In:
- 1hr 20mins
For the Boreks
- 1 medium onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 2 medium potatoes, boiled and mashed
- salt & freshly ground black pepper
- 3 -4 tablespoons crumbled feta cheese (optional)
- 13 ounces puff pastry, preferably fresh, but frozen if necessary
- 1 egg yolk, beaten with
- 1 tablespoon water
- 2 tablespoons sesame seeds
For the Haminados Eggs
- 6 eggs
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- vegetable peels (dried onion peels specifically)
- 1 -2 tablespoon ground coffee (optional) or 1 -2 tablespoon instant coffee (optional)
- Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
- Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you’re using it, and mix well. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry quite thinly, about 1/4” or less, and cut into 6 equal squares.
- Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
- Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
- NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.
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