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.
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
½lbrusset potatoespeeled and quartered
½lbonionchopped
1⅓tbspsoil
1clovegarlicchopped
⅓cupkasharoasted
⅓lbmushroomscoarsely chopped
salt and pepper
1box Pepperidge Farm puff pastry sheet
1eggslightly 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.