Cheese Potato Borekas
Golden, flaky, and irresistibly cheesy, Cheese Potato Borekas are the ultimate savory pastry indulgence. Featuring buttery puff pastry pockets filled with a creamy mash of russet potatoes, sharp cheddar, and tangy feta, these delightful hand pies are perfect as an appetizer, snack, or party favorite. A combination of smooth mashed potatoes and a rich cheese blend, seasoned with just the right amount of salt and black pepper, ensures every bite is packed with flavor. Finished with a glossy egg wash and optional sesame seeds for added crunch, these borekas bake to perfection in just 25 minutes. Whether served warm or at room temperature, they’re sure to impress family and guests alike. Easy to prepare yet elegant in presentation, these borekas are a must-try for lovers of flaky pastries and comforting potato dishes.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 2 medium Russet potatoes
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg yolk
- 1 tablespoon Sesame seeds (optional)
- 2 tablespoons Unsalted butter (for brushing, optional)
Instructions
Peel the potatoes and cut them into small chunks. Boil the potato chunks in a pot of salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Let them cool slightly.
Mix the mashed potatoes with shredded cheddar cheese, crumbled feta cheese, salt, and black pepper. Stir until well combined and the cheese is evenly distributed.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 squares (about 4x4 inches each).
Place a heaping tablespoon of the cheese-potato mixture in the center of each puff pastry square.
Fold each square into a triangle, pressing the edges together to seal. Crimp the edges with a fork to ensure they are tightly closed.
Transfer the filled borekas to the prepared baking sheet, leaving some space between each for expansion.
Whisk the egg yolk in a small bowl and brush it over the tops of the borekas. Sprinkle sesame seeds on top, if desired.
Optional: Brush the tops lightly with melted unsalted butter for extra flakiness and golden color.
Bake the borekas in the preheated oven for 20-25 minutes, or until they are golden brown and puffed.
Allow the borekas to cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1548 mg | 119% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
