Mushroom and Herb Bourekas

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the puff pastry in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   Heat the oil and fry the onion until translucent.

   ⚙ Pan-fryingStoveFrying pan
2. 3
   Add the mushrooms and thyme and fry, until the liquid evaporates. Let cool.

   ⚙ Adding to the hot fat and fryingStove

   💡Wet vegetables make the dough soggy from the inside: fry or squeeze the spinach until no liquid is left, and cool before mixing with the cheese.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 4
   In a bowl, mix the mushrooms, yellow cheese and eggs, and season with salt and black pepper.

   Bowl

To assemble

1. 5
   Roll out the dough on a work surface and cut into into squares of about 10 cm.

   Knife
2. 6
   Place a spoonful of cooled filling in the center of each piece, fold into a triangle and seal the edges well with a fork.

   💡Seal well and press with a fork all along the edges, and don't overfill: a pastry that opens in the oven loses its filling, and in the fryer it fills with oil.
3. 7
   Arrange on a baking sheet lined with parchment paper, brush with beaten egg.

   Baking panParchment paper

   💡Brush with an egg beaten with a teaspoon of water: the glaze turns shiny and golden.
4. 8
   Bake in an oven preheated to 180°C (355°F) 20–25 minutes, until the pastries are puffed and golden underneath too.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.