Cheese Bourekas

Sun, 10 September 2023

RECIPE:

Makes 6 bourekas to serve 3–6

100g Knockanore smoked cheddar, grated

100g Knockalara soft sheep’s milk cheese or feta, crumbled

50g cream cheese

1 free-range egg, beaten

¹/² teaspoon ground black pepper

1 teaspoon dried seaweed flakes (optional)

375g puff pastry, defrosted if frozen and left out of the fridge for 30 minutes prior to using

sesame seeds, poppy seeds and/or dried seaweed flakes, to sprinkle on top

 

METHOD:

1.Preheat the oven to 180°C. Line a baking tray with non-stick baking paper or dust it with a little flour

2. Mix the cheeses with two-thirds of the beaten egg and the pepper and dried seaweed flakes (if using).

3.Roll out the puff pastry and cut it into six squares. If they are still too rectangular after cutting, Roll them out a bit to create a square

4.Brush the edges of the pastry with the remaining beaten egg. Add 11/2–2 tablespoons of filling to the corner of each square, then fold it up to the op[posite corner of each square, then fold it up to the opposite corner to make a triangle, pushing the edges down firmly with your fingers to seal.

5.Brush the top with egg and sprinkle on some sesame or poppy seeds or seaweed flakes.

6.Bake in the oven for 20–25 minutes, until well risen and golden brown.

7.Allow to cool completely before packing into lunchboxes.