- 2 tbl of butter
- 2 shallots minced
- 3 cloves garlic minced
- 10oz of mushrooms chopped small
- handful of chopped parsley
- pinch of salt
- 1/2 tbl curry powder
- 1 tsp turmeric
- 1 sheet of puffed pastry dough
have you ever had a boreka before? if you haven’t you are missing out big time.
this is huge! i mean really, it’s huge. it’s one of those recipes i highly recommend running out to your store for and grabbing every ingredient and making it tonight for dinner.
my intro to these tiny morsels of yumminess came during a trip to israel. they were served every which way…with spinach, with cheese, stuffed with olives, some places even made pizza borekas (yeah, pizza). any which way i ate them i loved.
ready for the sad news…i ate so many that when i came back i didn’t even want to look at one (that and persimmons). i forgot about them until recently. i figure i either blocked them out or i just just wasn’t ready to conquer the recipe. that is until i hit a recent farmers market and found a little table tucked in the back with not only the worlds smallest little quiches but borekas.
i think we were drawn to each other…me and the boreka…you know what i mean. i saw them from across the room. i smelled them. i couldn’t resist. i might of knocked a few people out of my way in the process of trying to get one. sorry people i pushed. but lucky me, he had samples, and lucky him, i bought 10 of them. which i then proceeded to eat while shopping for my veg.
easy to make, simple to put together, really good to eat. the ingredients can be played around with, stuff can be added, but this, this is perfect just the way it is. especially if you are a curry fan like me.
happy monday folks!
mushroom curry borekas
to prepare: take out your puffed pastry dough and let defrost. mince all of your veggies; shallots, garlic, mushrooms and parsley. pre-heat your oven to 350 and line a big baking sheet.
- melt butter in a saucepan and add shallot and garlic. saute for about a minute.
- to the butter, shallot and garlic mixture add minced mushrooms and parsley, saute 5-7 minutes more. do not cover the pot, do not stir to often, just let those babies turn all golden. enjoy the smell and measure out your spices.
- after 5-7 minutes add spices and about a pinch of salt. cook another 3-4 minutes. take off heat and let cool down.
- at this point take out that puffed pastry dough that has been defrosted. all you need is one sheet. cut it lengthwise into 3, then another 3 cuts width-wise making 9 squares.
- using a 1/2 tbl scoop mixture into squares and fold over. seal with your fingers. place on baking sheet and repeat.
- bake at 350 for about 20 minutes.
serve as dinner with salad or just eat them right out of the oven being careful not to burn the roof of your mouth (hey, i’m talking from experience!)