Looking to spice up your appetizer?! Try these Middle Eastern Potato & Caramelized Onion Bourekas with Maille Dijon Originale Mustard!
Add the olive oil, butter and diced onion to a large skillet or, ideally, a cast iron pan. Cook on medium low heat, stirring often, for 30 to 40 minutes, until the onions caramelize and deepen in color.
While the onions are caramelizing, cook the potatoes in boiling salted water until fork tender. Drain and mash well with a potato masher. Stir in the cooked onions, check for seasoning and add salt and pepper as needed. Allow to cool.
Once the filling is cooled, stir in one egg.
Cut out 12 squares of 8x8cm from each puff pastry sheet.
Brush each square with Maille Dijon Originale Mustard, place about a teaspoon of the potato mixture in the center of each square, fold over on a diagonal and crimp the edges with a fork.
Preheat oven to 200°C.
Place the bourekas on baking sheets and brush them with egg wash.
Bake for 15 to 20 minutes or until the pastry is a light golden brown. Serve hot with additional mustard.
Ingredients
Directions
Add the olive oil, butter and diced onion to a large skillet or, ideally, a cast iron pan. Cook on medium low heat, stirring often, for 30 to 40 minutes, until the onions caramelize and deepen in color.
While the onions are caramelizing, cook the potatoes in boiling salted water until fork tender. Drain and mash well with a potato masher. Stir in the cooked onions, check for seasoning and add salt and pepper as needed. Allow to cool.
Once the filling is cooled, stir in one egg.
Cut out 12 squares of 8x8cm from each puff pastry sheet.
Brush each square with Maille Dijon Originale Mustard, place about a teaspoon of the potato mixture in the center of each square, fold over on a diagonal and crimp the edges with a fork.
Preheat oven to 200°C.
Place the bourekas on baking sheets and brush them with egg wash.
Bake for 15 to 20 minutes or until the pastry is a light golden brown. Serve hot with additional mustard.
