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Don’t toss those leftovers! Esty shows you how to repurpose them into gorgeous, delicious appetizers using some frozen potato bourekas and a quick hack.
For more great cooking, watch Easy Does It with Esty Wolbe!
2 tablespoons oil
1 large onion, diced
1 red pepper, diced
1 rib celery, diced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 tablespoon Lipton Onion Soup Mix
1 teaspoon paprika
2 and 1/2 cups cooked protein of choice, diced (leftovers from a previous meal are perfect!)
6 Ta’amti Potato Bourekas, defrosted
1 egg
Preheat your oven to 425 degrees Fahrenheit.
In a large skillet, sauté the onion, celery, red pepper and garlic in oil. Season with salt and pepper and continue to sauté until softened. Add onion soup mix, paprika, and diced protein. Stir and cover to allow the mixture to heat through.
When warm, spoon the filling into six-ounce ramekins until about three-fourths full. Carefully open up the defrosted bourekas, remove the potato filling and add it on top of the mixture within each ramekin. Fold the dough back over itself, as it was, and stretch gently to widen. Place the dough on top of each ramekin, pressing around the edge to seal. Beat the egg in a small bowl and use a brush to egg wash each surface. Poke two holes in each top to allow steam to escape and bake for 15 to 20 minutes, until golden and crisp.
Photography by Adena and Co.
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made it for succos!! EVERYONE loved it! delicious!! thank you!!!
Can this be baked in a 350 degree oven? (Thinking of making them fresh on yom tov.)
Hi Rivky,
Sure! it just may need a slightly longer cooking time. Sounds delicious! B’teyavon!
-Chana Tzirel from Kosher.com