Potato & Egg Bourekas

📝 Ingredients

• 1 sheet of ready-rolled rectangular puff pastry (230 g)
• 300 g floury potatoes (about 2 medium)
• 2 brown onions (about 120 g each)
• 1 tbsp olive oil
• 5 eggs (1 for glazing, 4 for serving hard-boiled)
• 1 tbsp sesame seeds
• 2 tomatoes (about 125 g each)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Frying pan
• Potato masher
• Baking tray and baking paper
• Pastry brush
• Fork

📖 Steps

1. Peel the potatoes, cut them into evenly sized pieces and put them in a saucepan of cold salted water. Bring to the boil and cook for 18 to 20 minutes over a medium heat, until the tip of a knife slides in without resistance.
2. Nine minutes before the end of the cooking time, gently lower 4 eggs into the simmering water with a spoon. After the 9 minutes, take them out and plunge them into a bowl of cold water: they will be hard-boiled, with a yolk that is still tender.
3. Meanwhile, peel and thinly slice the onions. Soften them in a frying pan with the olive oil over a low-medium heat for 12 to 15 minutes, stirring often, until tender and golden. Salt them halfway through so they release their water.
4. Drain the potatoes and return them to the hot pan off the heat for 1 minute to let the moisture evaporate. Mash them with the potato masher, stir in the onions, season with salt and plenty of pepper, then spread the filling on a plate to cool, about 15 minutes.
5. Preheat the oven to 200 °C and line a baking tray with baking paper. Unroll the well-chilled puff pastry and cut it into 12 squares of about 8 cm. Beat the last egg in a bowl. Place a heaped spoonful of cold filling (about 30 g) in the centre of each square.
6. Brush two adjacent edges with beaten egg, fold over into a triangle and seal the edges by pressing with the tines of a fork: well sealed, they won't open during baking. Place the triangles on the tray, spaced 3 cm apart.
7. Brush the tops with beaten egg without letting it drip down the cut edges of the pastry, which would stop it from puffing up, then sprinkle with sesame seeds. Bake for 22 to 25 minutes, until the bourekas are well puffed up and golden, including underneath.
8. While they bake, peel the hard-boiled eggs and halve them, cut the tomatoes into wedges and season lightly with salt. Leave the bourekas to cool for 5 minutes and serve 3 per person, with a hard-boiled egg and half a tomato in wedges.