Mushroom and Potato Bourekas

Ingredients

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• Puff Pastry Puff Pastry 6 sheets 6 sheets
• Baby Potatoes Baby Potatoes 300g 1 & 1/3 cups
• Table Salt Table Salt 2 tbsp 2 tbsp
• Chestnut Mushrooms Chestnut Mushrooms 300g 3 & 3/4 cups
• Yellow Onion Brown Onion 1 1
• Leek Leek 100g 1 cup
• Ground Nutmeg Ground Nutmeg 1 tsp 1 tsp
• Soy Sauce Soy Sauce 2 tbsp 2 tbsp
• Vegan Creme Fraiche Vegan Creme Fraiche 50ml 3 tbsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Fresh Parsley Fresh Parsley handful handful

Instructions

1. 1.Take out the puff pastry from the freezer.
2. 2.Peel the potatoes and boil them with 2 tbsp of salt until soft. Cook for 15 mins.
3. 3.Cut the mushrooms, leek and onions into small dices and fry with olive oil for 5 min on high heat.
4. 4.When the potatoes are cooked, take them off the stove, pour them into a large steel pot and mash with soy sauce, nutmeg and crème fraise. Add the fried mushrooms/onions as well as the parsley. Set aside.
5. 5.Take the puff pastry sheets and cut them in half. Roll out the dough on a flour covered surface (to avoid sticking) until double the size but thinner.
6. 6.Now take 2 tbsp of the filling and center it on the outer line of the dough. Now roll it like a spring roll and fold the endings on top of the roll.
7. 7.Do this until all dough and filling has been used and place the rolls /with the folded side below) on a baking pan with frying paper.
8. 8.Now press with your palm on top of the roll gently so it will flatten a little bit. Bake it in 180 degrees C. for 15 min until light brown or 20 if you like it darker and crispier.
9. 9.Serve with gherkins (traditional classic) or Galilei salad (see my recipe ´Salat Galilei´)

Nutritional Information

• Calories:
  2311
• Fat:
  24g
• Sodium:
  1032mg
• Carbs:
  211g
• Sugar:
  13g
• Protein:
  32g