The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts).
For this version, I created a different type of dough, using spelt flour, along with yogurt and olive oil. The dough was very easy to work with, and I used it to create a fairly large amount of Burekitas, and one large roulade. The pastries came out very tasty, with a unique nutty flavor from the spelt flour, a slight tanginess from the yogurt, and wonderful aroma and flavor from the olive oil.
I paired this tasty dough with an equally tasty filling, of sautéed mushrooms and fresh herbs and garlic goat cheese, which produced these irresistible nibbles you see here. Try them and enjoy.
* King oyster mushrooms are large mushrooms, with plump white leg and brown cap. They add another layer of flavor and texture to the filling. However, if you can’t find it, simply increase the amount of button mushrooms instead.
Makes: about 24 Burekitas and 1 large roulade (12 portions)
Prep time: 30 minutes
Chilling time: 1 hour
Baking time: 25-30 minutes for Burekitas, 30-35 minutes for the roulade
For the dough:
3½ cups spelt flour, sifted
1 tsp salt
1 tsp baking powder
1 L egg
1¾ cups full fat yogurt
1/3 cup olive oil
1 egg yolk mixed with 2 tsp water
Raw sesame seeds
For the filling:
10 oz (285 grams) button mushrooms
7 oz (200 grams) king oyster mushrooms (see notes)
2 Tbs butter
2 large shallots, roughly chopped
1 tsp salt
½ tsp freshly ground four peppers mix
8 oz (225 grams) garlic and herbs goat cheese, crumbled
1. The dough: in a large bowl, mix the flour, salt, baking powder, egg, yogurt and olive oil, and knead briefly, to form pliable dough. Cover with plastic wrap and keep in the fridge for an hour.
2. The filling: remove the legs of the button mushrooms (keep for stock), and chop roughly. Remove the bottom tip of the King Oyster mushrooms and chop roughly.
3. In a large pan, mix the butter, shallots, salt and pepper, and sauté over medium-high heat until soft. Add the mushrooms and sauté, mixing occasionally, until the mushrooms are soft and the liquids evaporate. Taste and adjust flavors. Cool to room temperature.
4. Preheat the oven to 350F (175C). Line baking sheet pans with baking paper.
5. Cut the dough into three. Roll one portion on a lightly floured work space, to a thickness of about 0.2″ (0.5cm). Using a 4” (10cm) cookie cutter, cut out dough discs. Place 2 tsp of the mushrooms filling on each circle, add goat cheese on top, and fold. Twist the ends with your fingers, then use a fork to seal, and place in the pan. Repeat with the rest of two portions of the dough, (or all, of you prefer not to make a roulade). Brush with egg wash, prick the tops with a fork and sprinkle sesame seeds over.
Bake for about 25-30 minutes, until the pastries are golden-brown. Serve warm
6. Use the remaining portion and scrapes for the roulade: roll the dough over lightly floured work space, to a rectangle of about 0.2″ (0.5cm) thickness. Spread the remaining filling and goat cheese over, brush the sided with egg wash and fold to form a roulade. Brush with egg wash, prick the tops with a fork, and sprinkle sesame seeds over.
Bake for 30-35 minutes. Serve warm.