potato and mushroom borekas

Makes 8 servings

Shopping List

  • Puff pastry (sheets or squares)
  • 4 medium sized potatoes
  • 2 hard boiled eggs
  • 1 egg (for wash)
  • 1 medium yellow onion
  • 1 lb of cremini mushrooms (or any
  • 2 tablespoons lemon juice
  • Olive oil
  • Salt and pepper
  • Sesame seeds (black or white)


In a medium pot, add the peeled potatoes, cover with water and bring to a boil. In a small pot, add the eggs and water and bring to boil. Once at a boil, turn off the heat and allow the eggs to sit for 10 minutes (our desired egg doneness). In the meantime, chop the onion and slice the mushrooms. In a medium non-stick pan, heat olive oil and saute the onion on low medium heat. Once lightly browned, add the mushrooms until brown (another 5-7 minutes). You want to retain the meatiness of the mushroom.

In a large mixing bowl, mash the boiled potatoes and hard boiled eggs- fold in the sauteed mushrooms and onion and season with lemon juice, salt, and pepper.

Preheat the oven to 375 degrees. To prepare the borekas, lay out the puff pastry squares on a parchment paper lined cookie sheet. Spoon 1 tablespoon of the mixture at the bottom on the strip. Fold the end of the strip over the filling to form a neat rectangle.

Insert the baking sheet and set the timer for 25 minutes or until beautifully browned and crisp.

If you prefer to make traditional triangular borekas, add the filling at the bottom right of the strip and fold over diagonally. Brush the borekas with the egg wash and add the sesame seeds for garnish.

You can also make borekas with any filling you desire. Here are some ideas: egg and spinach, three cheese, ground beef and onions.

Harissa Spiced Mushroom Gravy

Shopping List

  • ½ lb of mushrooms
  • 1 small onion
  • 2 garlic cloves
  • Herbs de Provence
  • Vegetable stock (or beef, mushroom stock)
  • Harissa hot sauce
  • Salt and pepper



In a small saucepan, heat olive oil, then add the chopped onions, garlic, dry herbs, salt, pepper, and mushrooms. Once nicely browned, add ½ cup of vegetable stock (or beef stock) and allow to simmer. Add 1 tablespoon of flour and whisk to thicken the sauce. Then add 1-2 tablespoons of the Harissa hot sauce, et voila- a beautiful, rich, and velvety mushroom gravy