Go Back
+ servings
Kasha & Mushroom Borekas

Kasha & Mushroom Borekas

Kasha & Mushroom Borekas are flaky, golden pastry triangles filled with a hearty and savory mixture of potatoes, mushrooms, and roasted kasha. Perfect as an appetizer or snack, these borekas are a crowd-pleasing addition to any gathering. The earthy flavors of kasha and mushrooms combine beautifully with the creamy potatoes, creating a filling that’s both satisfying and delicious. Encased in buttery puff pastry, these borekas are simple to prepare and deliver a perfect balance of textures and flavors.
5 from 1 vote
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Snack
Cuisine Middle Eastern
Servings 32 servings
Calories 17 kcal

Equipment

  • Medium Saucepan: For boiling the potatoes until tender.
  • Large Skillet: For sautéing the onions, garlic, and mushrooms to create a flavorful filling.
  • food processor To finely pulse the mushroom mixture for a cohesive filling.
  • Mixing Bowls To combine the kasha, potatoes, and mushroom mixture smoothly.
  • Rolling Pin To roll out the puff pastry into an even layer.
  • Biscuit Cutter (3½-inch): For cutting precise pastry rounds.
  • Baking sheet To bake the borekas until perfectly golden.

Ingredients
  

  • ½ lb russet potatoes peeled and quartered
  • ½ lb onion chopped
  • 1⅓ tbsps oil
  • 1 clove garlic chopped
  • cup kasha roasted
  • lb mushrooms coarsely chopped
  • salt and pepper
  • 1 box Pepperidge Farm puff pastry sheet
  • 1 egg slightly beaten with tsp of water

Instructions
 

  • Put the potatoes in a pot and cover with water and boil until tender.
  • Sauté the garlic, onions, and mushrooms in the oil until tender and the liquid has evaporated.
  • Let the mushrooms mix cool and then pulse in the food processor for 3 or 4 times.
  • Drain the potatoes and let dry.
  • Heat 2 tablespoons of oil in a pot and toast the kasha.
  • Add 1¾ cups of water, bring to a boil, and simmer for 10 minutes with its cover on.
  • Mash the kasha, potatoes and mushroom mix together to make the filling.
  • Let cool in the refrigerator overnight.
  • Roll out the pasty dough sheet into 14x14.
  • Using a 3½-inch biscuit cutter, cut 16 rounds dough.
  • Brush each round with the egg wash.
  • Mound a tablespoon for the filling in the middle.
  • Bring up 3 sides of the round to seal in the filling making around triangle.
  • Place the borekas in the refrigerator for 20 minutes.
  • Brush the borekas with the egg wash.
  • Bake in a 400-degree oven for 22 minutes.

Notes

Filling Tip:

  • Ensure the filling is completely cool before using to prevent the pastry from becoming soggy.

Customizing the Recipe:

  • Add a handful of grated cheese, such as Parmesan or feta, to the filling for extra richness.

Storage:

  • Store baked borekas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 5–7 minutes to restore crispiness.

Make-Ahead Tips:

  • Prepare the filling a day in advance and refrigerate it overnight for enhanced flavor and easier assembly.
  • Assemble the borekas and freeze them unbaked. When ready to bake, brush with egg wash and bake directly from frozen, adding 5–7 minutes to the baking time.

Nutrition

Calories: 17kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 5mgSodium: 3mgPotassium: 57mgFiber: 0.3gSugar: 0.4gVitamin A: 8IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
Keyword Kasha and mushroom filling, Potato borekas recipe, Puff pastry appetizer, Savory pastries, Triangular pastry snacks
Tried this recipe?Let us know how it was!