Bourekas (Potato and Feta Pastries)

Method

1. 1

   Boil the potatoes until fully tender, then drain and mash smooth.

2. 2

   Fold the crumbled feta, 1 beaten egg and black pepper into the mash.

   💡 Taste before salting — feta is salty enough on its own most of the time.

3. 3

   Roll out the puff pastry and cut into squares roughly 10 cm across.

4. 4

   Spoon filling onto one half of each square, fold over into a triangle or rectangle, and press the edges firmly with a fork to seal.

5. 5

   Arrange on a lined tray, brush with the remaining beaten egg, and scatter sesame seeds over the top.

6. 6

   Bake at 200°C for 25-28 minutes until deeply golden and puffed.

7. 7

   Cool 5 minutes before eating — the filling holds serious heat.