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.