Burekitas
Prep. Time
30 minutes
Cook Time
20 minutes
Servings
8-10 pieces
Difficulty
Easy
Soy-Free, Nut-Free, dairy-free, egg-free
These homemade burekitas 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 burekitas 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 olive oil
1/4 cup water
2 tsps salt
Sesame seeds, to sprinkle on top (optional)
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; for a nut-free recipe, do not add nuts to the pesto, or check the label of the store-bought. Pesto is usually made with pinenuts)
Protein-rich plant-based milk, to brush the dough before baking
Salt & black pepper, to taste
Additional seasoning as preferred
Instructions
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.
For a soy- and nut-free recipe, check the plant-based milk, the cheese and the pesto are free of these allergens.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!