Vegetable-stuffed Burekitas
Prep. Time
1 hour
Cook Time
2 hours
Servings
30 pieces
Difficulty
Expert
Burekitas have always been one of those nostalgic, joyful foods in our family—the kind that disappear mysteriously from the baking tray before they even hit the table. They’re flaky, golden little hand pies filled with whatever deliciousness you tuck inside, and they carry a bit of magic in their crimped edges. Making them is a bit of an event in our kitchen: someone is always sneaking bites of the filling, dough scraps are snacked on while still raw (guilty!), and we always end up with flour on our cheeks. This version is plant-based and filled with a rich, savory eggplant mixture, creamy ricotta-style vegan cheese, and just enough spice to keep things interesting. Perfect finger food, so a great fit for parties, lunchboxes, or just a cozy afternoon at home with tea and something good playing in the background.
Ingredients
For the Dough
3 cups (14.8oz/420g) all-purpose flour
13oz (370g) vegan sour cream or yogurt
10.5oz (300g) cold vegan butter, cut to cubes (follow my recipe here, or use store-bought)
1 tsp salt
For the Stuffing
1 medium-sized eggplant, cut into small cubes
1 bell pepper, any color but green, finely chopped
1 yellow onion, peeled and chopped
3.5oz (100g) vegan ricotta cheese
2.8oz (80g) extra-firm tofu, grated
1 tbsp salt
1/2 tsp ground black peppercorn
1 tsp sweet Hungarian paprika
Plant-based protein-rich milk, to brush the top of the dough.
Step by Step
In a powerful food processor, combine the flour, butter, salt and sour cream, and process the mixture until dough is formed.
Continue to process the dough in pulses until consistent.
Heat a bit of cooking oil in a skillet over medium heat.
Add the chopped yellow onion, finely chopped bell pepper and the eggplant, diced into small cubes.
Add the spices and mix well.
Cover with the lid, and cook on low heat for about 2 hours or until they're completely tender and beginning to caramelize. Stir occassionally.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll the dough out to about ⅛ inch (3 mm) thick.
Cut out circles about 3 inches wide (a cookie cutter or glass works great).
Place a spoonful of filling in the center of each circle, fold them into half-moons, and crimp the edges manually or using a fork.
Arrange the burekitas on a parchment-lined baking sheet.
Brush the tops with a bit of plant-based protein-rich milk, and sprinkle sesame seeds on top for that perfect golden finish.
Bake for 25 to 30 minutes, or until beautifully golden and crisp.
Let them cool just enough to not burn your fingers—then eat immediately, ideally while standing over the tray in the kitchen with family grabbing them as fast as you can make them.