Burekas
Prep. Time
30 minutes
Cook Time
20 minutes
Servings
8-10 pieces
Difficulty
Easy
These homemade burekas are a simple yet delicious treat with a crispy, golden crust and a flavorful potato and olive filling. They’re easy to make and always a crowd-pleaser, especially when you want something hearty and comforting. The dough comes together quickly, and the filling is a satisfying mix. Whether served as a snack, appetizer, or light meal, these burekas are sure to disappear fast. They’re a great addition to any meal, and the best part is you can customize the filling to suit your tastes.
Specifically this one was made with pureed potato and olives. But you can easily make it with anything solid enough to not leak during baking.
Ingredients
For the Dough
1 cup all-purpose flour
1/4 cup extra-virgin olive oil
1/4 cup water
2 tsps salt
Sesame seeds, to sprinkle on top
For the Fillings
1 potato, peeled, cut in cubes
A handful of pitted kalamata olives
Vegan ricotta cheese, as needed
Homemade pesto sauce (follow my recipe here, or use a store-bought option)
Protein-rich plant-based milk, to brush the dough before baking
Salt & black pepper, to taste
Additional seasoning as preferred
Step by Step
Making the Fillings
Quick fillings:
Combine vegan ricotta and kalamata olives halves.
Combine homemade pesto sauce with vegan parmesan.
Combine homemade pesto sauce with vegan ricotta.
Alternatively, fill with mashed potatoes:
Peel & cut the potato to 4-6 pieces and cook in water for about 15 minutes or until the potato has completely softened.
Discard the water and place the potatoes in a bowl.
Add the olive oil, salt & peper and mash well. Add seasoning as you like.
Making the Dough
Preheat the oven to 360F/180C.
In a mixing bowl, mix the dough ingredients and kneed for 2 minutes until smooth and consistent. This dough does not require a long kneading process.
On a clean surface, flatten the dough using a rolling pin, so it's evenly thin, but not paper thin (around 0.2cm thick).
With a 3'' round cookie cutter, cut out as many circles as possible. Place the residual dough aside until done.
Place a tsp of filling in the middle of the dough and then hold one end of the dough and cover the filling.
Seal the ends of the dough - using a fork, press the endings.
Rub protein-rich milk on the top of the dough, and sprinkle a bit of sesame seeds if preferred.
Bake for 20 minutes or until the burekas become golden on top.
Serve warm with a side salad or as a stand alone appetizer.
Notes
If preferred other fillings, any savory filling that would stand the oven's heat can fit.