Meat Bourekas with Mushroom Sauce
- Large skillet
- Rolling Pin
- Baking sheet
- Pastry brush
- Kitchen scale
INGREDIENTS
- 1 large egg yolk, beaten with 1 teaspoon water
- 1 tablespoon sesame seeds
Filling:
- 9 ounces/250 grams puff pastry, thawed
- 1.1 pounds/500 grams ground rib meat
- 1 large onion, finely chopped
- ½ cup pine nuts
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon ras el hanout
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Sauce:
- 16 ounces/450 grams mushrooms, cremini or white, sliced
- 1 large onion, cut into thin strips
- ¼ cup parsley, chopped
- 4 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon all-purpose flour mixed with 1/3 cup water
- 1½ cups water
INSTRUCTIONS
- Heat the olive oil in a wide skillet over medium heat. Add the onion and pine nuts and cook, stirring, until the onion softens and the nuts turn golden, about 5 minutes.
- Stir in the beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes.
- Mix in the spices and salt and cook 3 to 4 minutes more, until fragrant and crumbly. Transfer to a bowl and let cool.
- Heat the oven to 375°F/190°C (convection).
- On a lightly floured surface, roll the puff pastry into a rectangle. Spread the meat mixture along the bottom third of the pastry. Roll the pastry over the filling to the midpoint. Cut long slits in the remaining pastry, then fold it over the filling and tuck in the ends.
- Transfer to a parchment-lined baking sheet, brush with the egg yolk mixture, and sprinkle with sesame seeds.
- Bake until puffed and golden, 30 to 40 minutes. Let rest for 10 minutes before slicing.
- Warm the olive oil in a skillet over medium-high heat. Add the onion and cook until lightly golden, about 4 minutes.
- Stir in the mushrooms and cook until well browned and most liquid has evaporated, 8 to 10 minutes.
- Add the turmeric, salt, and pepper, then stir in the flour mixture and 1½ cups water. Simmer until slightly thickened, 6 to 8 minutes.
- Remove from heat and stir in the parsley.
- Slice the bourekas and serve warm with the mushroom sauce alongside.
FAQ
Can the meat bourekas be frozen before baking?
Yes. Assemble the bourekas as directed, including the slits for decoration and brushing with the egg yolk mixture if desired, then wrap each roulade tightly in plastic wrap or place in an airtight container. Freeze for up to two months. When ready to bake, allow them to thaw in the refrigerator for several hours or overnight. Then, bake at 375°F/190°C (convection) until golden and puffed. Freezing before baking preserves the texture and flavor of the puff pastry and ensures the meat filling stays moist.
Do the bourekas need to be served hot or can they be eaten cold?
Meat bourekas are best served hot or warm, as this allows the puff pastry to stay flaky and the meat filling to be tender and aromatic. However, they can also be enjoyed at room temperature, especially for picnics or packed lunches. Cold meat bourekas remain flavorful but lose the crisp texture that makes them most appealing.
What is the best way to reheat leftovers?
Preheat your oven to 350°F/175°C. Place the bourekas on a baking sheet and cover loosely with foil to prevent excessive browning. Heat for 10 to 15 minutes or until warmed through. Avoid microwaving, which can make the pastry soggy. You can also reheat slices individually in an air fryer at a moderate temperature to restore crispness. Serve immediately with freshly warmed mushroom sauce for optimal flavor and texture.
Can I use a different type of meat in meat bourekas?
Ground beef is traditional, but ground lamb, chicken, or turkey also work well. If using a leaner meat like chicken or turkey, add a small amount of olive oil when sautéing to ensure the filling stays moist. The same spice blend used for the original recipe complements all meat types. Adjust cooking times slightly if needed to ensure the meat is fully cooked.
How do I make the mushroom sauce thicker or creamier?
Increase the flour in the slurry slightly or let the sauce simmer longer to reduce excess liquid. For a creamier version, add a splash of plant-based cream or cashew cream after cooking, stirring to combine smoothly. Blending part of the sauce with an immersion blender can also give a richer texture. Season to taste with salt and pepper after thickening.
What is the best way to store meat bourekas for a few days?
Cooked meat bourekas can be stored in an airtight container in the refrigerator for up to three days. Allow them to cool completely before storing to prevent condensation from making the puff pastry soggy. Keep the mushroom sauce separate and add it only when serving to maintain freshness. Reheat in the oven at 350°F/175°C for 10 to 15 minutes to restore crispness.
Can I prepare the bourekas ahead of time?
Assemble the roulades and refrigerate them, either brushed with egg yolk or plain, for up to 24 hours before baking. If freezing, wrap tightly and thaw in the refrigerator before baking. This makes meat bourekas a convenient option for parties, as you can focus on assembling other dishes while knowing the bourekas are ready to bake. Bake shortly before serving to ensure the pastry is golden and crisp and the filling is fully heated.
How do I prevent the puff pastry from becoming soggy?
Ensure the filling is cooled before spreading it on the pastry. Excess moisture in hot filling can make puff pastry soggy. Preheat the oven fully to 375°F/190°C (convection) so the pastry puffs immediately. Use parchment paper or a lightly greased baking sheet to prevent sticking. Do not cover the pastry while baking.
