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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 4 |
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These sound pretty good, though I haven't tried them yet. I found this recipe in the Chicago Sun-Times. Ingredients:
3 cups flour |
1 cup margarine |
1/2 cup water |
1/2 cup vegetable oil |
1/8-1/4 teaspoon salt |
4 -5 medium white potatoes, cooked,peeled and mashed |
1/4 lb asiago cheese, grated (about 1 cup) |
1 1/2 cups farmer cheese |
4 large eggs |
1 large egg, beaten with |
1 tablespoon water |
Directions:
1. Beat the flour and margarine together, using a hand-held or upright mixer.
2. Add the water, oil and salt and continue beating until well combined.
3. By hand, blend in any flour still remaining at the bottom of the mixing bowl.
4. Refrigerate the dough for at least 1 hour.
5. Combine the filling ingredients, using a hand-held or upright mixer.
6. Take the dough out of the refrigerator.
7. Separate into 24 equal portions.
8. Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
9. Place a scant tablespoon of filling on on side of each circle.
10. Fold the unfilled portion over the filling.
11. Transfer borekas onto a non-stick baking sheet.
12. Crimp the edges with a fork.
13. Using a pastry brush, paint the top of each boreka with egg wash.
14. Bake in a preheated 375° oven for 35 minutes.
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