👨‍🍳 Instrukcje

1. 1

   Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and mash them in a bowl.

   ⏱️ 20 minutes

   💡 Wskazówki profesjonalistów: Ensure potatoes are thoroughly drained to avoid a watery filling.
2. 2

   While potatoes boil, sauté the finely chopped onion in olive oil over medium heat until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the sautéed onions to the mashed potatoes. Stir in crumbled feta cheese, chopped parsley, dill, nutmeg, salt, and pepper. Mix until well combined.

   💡 Wskazówki profesjonalistów: Taste the filling and adjust seasoning as needed.
4. 4

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   ⏱️ 10 minutes
5. 5

   Unfold the puff pastry sheets. Cut each sheet into 6 equal squares (or circles, if preferred).

   💡 Wskazówki profesjonalistów: Work with puff pastry while it's cold for best results.
6. 6

   Place about 2 tablespoons of the potato-feta filling onto one half of each pastry square. Fold the other half over to create a triangle or half-moon shape, and crimp the edges with a fork to seal.

   💡 Wskazówki profesjonalistów: Don't overfill the pastries, or they will be difficult to seal.
7. 7

   Arrange the bourekas on the prepared baking sheet. Brush the tops with the beaten egg wash and sprinkle with sesame seeds, if using.

   💡 Wskazówki profesjonalistów: Egg wash gives the bourekas a golden, glossy finish.
8. 8

   Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.

   ⏱️ 25 minutes

   💡 Wskazówki profesjonalistów: Keep an eye on them as puff pastry can brown quickly.