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Potato Cheese Pies (Potato Burekas)

Life is too short to say no to these Potato Cheese Pies by Chef Ivory Yat-Vaksman. They’re gooey deliciousness wrapped in crispy goodness!
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Cuisine: Mediterranean
Prep Method: Baked

Dish

Snack

Description

Life is too short to say no to these Potato Cheese Pies by Chef Ivory Yat-Vaksman. They’re gooey deliciousness wrapped in crispy goodness!

Ingredients

  • 1 cup U.S. Dehydrated Potatoes, cooked as per packaging instructions
  • 2 Eggs
  • ½ cup Cream
  • ½ cup Parmesan Cheese, shredded
  • ½ cup Mozzarella Cheese, shredded
  • 1 sheet or 8 squares Puff Pastry
  • 1 tablespoon each Sesame seeds, Black and White
  • Salt and Pepper, to taste
  • ½ cup sauteed Spinach or Flat Leaf Parsley, optional
  • 1 teaspoon Sriracha, optional

Preparation

  1. Preheat the oven to 180 degrees celsius.
  2. In a mixing bowl, combine prepared dehydrated mashed potatoes. Beat in 1 egg, add in the cream, salt and pepper, parmesan and mozzarella cheeses and a splash of sriracha for a kick. You may fold in sauteed spinach or parsley.
  3. Prepare a sheet pan with parchment paper.
  4. Prepare sheet pastry and scoop potato mixture in the middle, DO NOT spread mixture. (The mixture will spread as it bakes). Brush edges with egg wash and fold the pastry in the middle. Press the edges with a fork to seal it.
  5. Poke small holes using a fork in the middle. Brush egg wash and sprinkle with sesame seeds.
  6. Bake the pastry for about 15 minutes or until it puffs and turns golden brown.
  7. Serve warm.

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Recipe by: Chef Ivory Yat - Vaksman

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