Beef Bourekas Recipe

Last weekend, we were at my parents’ house and mom made beef bourekas. Dima was thrilled! We were all very confused. Okay it’s delicious, but it’s the most basic, recipe that ever exists.
My mom prepares it when she is tired or lazy and when she wants another dish on the table.
This is so easy to make and its taste so good. Now I feel bad that I didn’t share this recipe with you sooner.

Ingredients

2 pastry puff sheets (600 g)- When we lived in the US I used “Pepperidge Farm Puff Pastry Sheets” and I used 3 sheets for this amount of beef

1 lbs. ground beef

1  yellow onion

2  tablespoons of vegetable oil

1 heaped teaspoon of corn starch

¼ teaspoon of nutmeg

Salt and pepper to taste

1  egg

Sesame seeds

 

Preparation

1. Hit the oil, chop the onion and fry it until browned over high heat

2. Add the meat and with the help of a fork break it into bits. As you break up the meat, stir it around until it’s cooked – be careful not to scratch the pan if you use a non-stick pan.

3. Season with salt, pepper and nutmeg and fry the meat for another five minutes

4. After the meat is completely cooked (relatively dry and well crumbled) mix a heaping teaspoon of corn starch in a quarter cup of hot water and pure it over the beef and mix well. Lower the heat and cook for another minute and remove the pan from the heat

5. Let the meat rest until it cool completely

6. On a clean surface, gently roll out the puff pastry and cut in into half (and get 2 rectangulars)

7. Spread half of the amount of the meat on a third of the dough surface

8. Roll the dough carefully. After rolling once close the corners so that meat does not escape during rolling

9. Transfer carefully to a baking sheet and brush the beaten egg. Spread sesame seeds

10. Bake at 400Fº/200Cº for 12-16 minutes until the dough is golden

Notes

– When you beat the egg  add a teaspoon of oil. The Bourekas will get better color in the oven

– In Israel the pastry puff arrive in on roll of 600 gr. And I just cut it in to two rectangular. When we lived in the US I used “Pepperidge Farm Puff Pastry Sheets” and I used 3 sheets for this amount of beef. So if you do as I did you need to divide your beef into 3.

– I Do not recommend adding mushrooms or for that matter any other vegetables because they stimulate water and then the meat will be wet and moisten the dough. Just noting that cause Israelis like to add mushroom to any meat thing 🙂

Is this the best Bourekas you ever tasted ? Do you have any questions?  Write me here in the comments section!

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