REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)

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Rezika's Cheese & Potato Bourek (Algerian Spring Rolls) image

Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912

Provided by Um Safia

Categories     Potato

Time 50m

Yield 20-24 bourek

Number Of Ingredients 10

20 -24 spring rolls, pastry sheets (approx 21cm x 21cm)
2 1/2-3 cups mashed potatoes
3/4-1 cup cheddar cheese, grated (mature or sharp)
1/2 medium brown onion, finely chopped
1 medium pickled gherkin, finely chopped
3 tablespoons fresh parsley, finely chopped
1 tablespoon margarine or 1 tablespoon butter
salt
black pepper (freshly milled)
flour, & water for the paste

Steps:

  • Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
  • Fill & roll your bourek as follows:.
  • Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
  • Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
  • Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
  • With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
  • Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
  • Repeat these steps with the remaining spring roll sheets.
  • Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!

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