Borekas

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* Exported from MasterCook *

 

Borekas (Savory Turnovers - Turkey)

 

Recipe By :The Sephardic Kitchen

Serving Size : 0 Preparation Time :0:00

Categories : Sandwiches Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dough

3 cups flour

8 tablespoons butter or margarine -- cut into pieces

1/2 teaspoon salt

1 cup water

Eggplant Filling

1 large eggplant

1/2 cup crumbled feta cheese

1/2 cup grated gruyere cheese

Potato and Cheese Filling

1 boiling potato -- peeled, boiled and mashed

1 large egg -- beaten

1 cup crumbled feta cheese

***

1 egg yolk mixed with 1 tsp water for

brushing turnovers

sesame seeds or grated cheese for

sprinkling on turnovers

 

Dough: Preheat the oven to 400 degrees. Lightly oil 2 baking sheets. Put the

flour, butter and salt in a food processor fitted with a metal blade. Add the

water and process, pulsing to combine, until the dough forms a ball.

Alternatively, put the flour in a large bowl and cut in the butter and stir in

the water. Turn the dough out and knead until it is smooth, about 8 minutes.

Divide the dough into 18 to 20 balls the size of large walnuts. Let stand for

15 minutes before rolling them out.

 

Eggplant Filling: If you are planning to broil the eggplant, place it on a

baking sheet and preheat the broiler with a rack about 5 " from the heat. Broil

the eggplant until tender, about 15-20 minutes or until the outer skin becomes

charred. Alternatively, to roast the eggplant over a flame, attach the eggplant

to a long pronged fork with a wooden handle. Hold the eggplant over an open gas

flame, 1-2 inches above the flame, turning it to roast on all sides. The skin

should be dark and slightly brittle but not black.

 

Remove and discard the peel. Squeeze the eggplant to remove excess liquid. In

a food processor fitted with the metal blade, blend the eggplant with the

cheeses or mash together with a fork.

 

Potato and Cheese Filling: In a food processor or by hand, blend the ingredients

until smooth.

 

Roll each ball out flat on a lightly floured surface. Place a teaspoon of the

filling into the center of the circle and fold over to form a semiciecle. Seal

each pastry by pressing along the edges with your thumb or the end of a fork.

Brush the top with the beaten egg, then dip into sesame seeds or sprinkle with

grated cheese. Place on baking sheets.

 

Bake for 20 minutes or until the tops are golden. Serve warm or at room

temperature.

 

 

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Per serving: 3052 Calories (kcal); 149g Total Fat; (43% calories from fat); 84g

Protein; 346g Carbohydrate; 636mg Cholesterol; 4605mg Sodium

Food Exchanges: 20 Grain(Starch); 5 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 25

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0