Potato bourkas are crisp on the outside and soft, savory on the inside. A simple mashed potato filling wrapped in golden pastry makes them perfect for snacking, brunch, or serving alongside a salad. They’re humble, satisfying, and always welcome on the table.
This is Let’s Veg comfort baked into layers.
Potato Bourkas
Potato bourkas made with flaky pastry and a savory potato filling. A classic Let’s Veg recipe perfect for brunch, snacks, or sharing.
Ingredients
Equipment
Baking Sheet Carbon Steel Cooking Pans
Cooking Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Heat olive oil or butter in a skillet over medium heat.
- Add onion and sauté for 4-5 minutes until soft.
- Stir onion into mashed potatoes and season with salt and black pepper. Let cool slightly.
- Cut puff pastry into squares.
- Spoon potato filling onto each square and fold into triangles or rectangles.
- Seal edges with a fork.
- Brush with beaten egg and sprinkle with sesame seeds if using.
- Bake for 22-25 minutes, until puffed and golden.
- Serve warm or at room temperature.
Nutrition
Notes
Add herbs like parsley or dill to the filling
Works well with phyllo dough for a lighter version
Great for make-ahead and reheating