Greek Style Bourekia Recipe (Potato and Leek Puffs)
Dive into the delightful world of Greek cuisine with this flavorful Greek Style Bourekia, a savory snack featuring a delectable filling of mashed potatoes and leeks enveloped in a tender, flaky pastry. Perfect as a tea-time treat or a party appetizer, these puffs are sure to impress your guests with their golden-brown crust and mouthwatering filling.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Butter | ¼ cup |
| Salt | ¼ teaspoon |
| Potatoes (Aloo) | 3 (boiled and mashed) |
| Leeks | 2 stalks |
| Milk | ¼ cup |
| Sunflower Oil | 2 tablespoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Flakes | 1 teaspoon |
| Fennel Seeds (Saunf, crushed) | ½ teaspoon |
| Salt (to taste) | – |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180-220 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Fat | 6-10 g |
| Sodium | 250-300 mg |
Preparation Steps
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Make the Dough: Start by preparing the dough for your Bourekia. For the best results, refer to a reliable Homemade Pizza Dough recipe to create a soft, pliable base. This dough will serve as the perfect canvas for your delicious filling.
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-
Prepare the Filling:
- Begin by pressure cooking the potatoes in a pressure cooker for about 5 whistles. Once cooked, release the pressure naturally, remove the skin, and mash the potatoes coarsely.
- In a saucepan, heat the sunflower oil over medium heat. Add the chopped leeks and sauté until they become soft and translucent. This should take about 3-4 minutes.
- Add the mashed potatoes to the sautéed leeks, stirring well to combine. Season the mixture with turmeric powder, red chilli flakes, crushed fennel seeds, and salt to taste. Cook the mixture for a few more minutes, allowing the flavors to meld together. Once done, remove from heat and let the filling cool down.
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Assemble the Bourekia:
- Preheat your oven to 180°C (350°F).
- Once the dough has rested, take it out and divide it into portions roughly the size of a lemon. Roll each portion into a ball and then flatten it with your hands.
- Cut the flattened dough into squares. Place about a tablespoon of the cooled filling on one side of each square. Carefully fold the other side over the filling, pressing the edges firmly to seal. Use a fork to crimp the edges for an added touch and to ensure no filling escapes during baking.
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Bake the Bourekia:
- Arrange the filled Bourekia on a greased baking tray. Brush the tops lightly with melted butter or a bit of oil to help them achieve a beautiful golden color while baking.
- Bake in the preheated oven for about 30 minutes, or until the Bourekia are golden and crisp. If desired, brush the puffs with a little honey just before serving to enhance their color and add a hint of sweetness.
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Serve:
- Your Greek Style Bourekia are now ready to be enjoyed! Serve them warm as a delightful snack with tea or as a flavorful appetizer at your next gathering.
Enjoyment Tips
These Potato and Leek Puffs can be made in advance and stored in the refrigerator. Simply reheat them in the oven for a few minutes before serving to restore their crispiness. Feel free to customize the filling by adding herbs such as dill or parsley for an extra layer of flavor, or incorporate other vegetables that you enjoy.
Indulge in these tasty bites that beautifully marry the textures and flavors of wholesome ingredients, bringing a taste of Greece right to your table!
