Pumpkin Borekas

1 Jan

Makes 14 medium sized turnovers.

Modified from Gil Marks’ Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World

These are absolutely delicious. The combination of pumpkin and feta is surprising and wonderful – they are always quickly eaten and are a staple for appetizers or for a main course at my Shabbat dinner table.

Sephardic Oil Pastry Dough:
1/2 cup warm water
1/2 cup vegetable oil
3/4 teaspoon salt or 1 1/2 teaspoons kosher salt
2 to 3 cups unbleached all-purpose flour

In a medium bowl, combine the water, oil, and salt.  Stir in 1 cup of flour.  Gradually stir in 1/2 cup of remaining flour at a time with wooden spoon until you have a soft dough  that forms a ball and comes away from the sides of the bowl.  Wrap it in  plastic wrap and let it stand at room temperature for about 30 mins

Meanwhile, prepare filling.

Sephardic Pumpkin Feta Filling:
About 1.5 cups pureed pumpkin, canned or from scratch
3/4 cups crumbled feta cheese
1/4 cup grated parmesan cheese, plus some for sprinkling
1 large egg, beaten, plus 1 for brushing
About 1/2 teaspoon salt or 1 teaspoon kosher salt

(Preheat oven to 375° or freeze and bake later)

Stir ingredients together.

After the dough has set for 30 mins, you can begin to shape borekas.

Form 1 inch balls of dough and pat into flat circle.  Fill with 1 tablespoon filling, fold over and seal with fork tines.

Place on parchment, lined baking sheet and freeze for 20 minutes.

If freezing, put in freezer bag for up to 2 weeks. Otherwise, brush with egg and sprinkle with Parmesan.  Bake for 20 minutes for fresh ones or 30 minutes for frozen.


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