Vegetable-stuffed Burekitas
Prep. Time
1 hour
Cook Time
2 hours
Servings
30 pieces
Difficulty
Expert
Nut-Free, dairy-free, egg-free
These vegan burekitas are flaky hand pies filled with a savory eggplant and dairy-free ricotta mix, with a little spice for flavor. They’re practical finger food—easy to pack, share, or reheat. Not all of our kids love the eggplant filling, but the pastry disappears fast, and you can swap the filling for potatoes or mushrooms if that’s what your family prefers. Bake a tray for lunchboxes, snacks, or party platters, and they’ll go quickly. Since these can stay at room temperature for long hours and also freeze so well, you can pack them for a road trip or on any travel day. So on top of flavor, there's practicality here too!
Ingredients
For the Dough
3 cups (14.8oz/420g) all-purpose flour
13oz (370g) vegan sour cream or yogurt (for a nut-free recipe, use a sour cream/yogurt that is labeled as free of this allergen).
10.5oz (300g) cold vegan butter, cut to cubes (follow my recipe here, or use store-bought; for a soy-free recipe, use butter that is labeled as free of this allergen).
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 (for a nut-free recipe, use cheese that is labeled as free of this allergen).
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.
(for a nut-free recipe, use milk that is labeled as free of this allergen).
Instructions
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.
Notes
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!