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.
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
- ⅓ cup kasha roasted
- ⅓ 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
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