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.
Notes:
* 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
Ingredients:
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
For brushing:
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.
I love the meaty king oyster mushrooms; I have pinned this recipe to try soon, thank you for sharing!
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Thank you Irene, it’s my pleasure to share. I’m also a big fan of these unique mushrooms. Hope you’ll enjoy the recipe. 🙂
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Yummie! 🙂
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Thank you. 🙂
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Since I make my yogurt full fat, I should be all set to make this delicious looking crust!
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Sounds like a plan! Hope you’ll enjoy the dough. It will be interesting to see what you’ll make with it. 🙂
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Probably something with a Mexican tone. NOLA Boy is partial to Mexican food. He is pretty sick right now, so he gets whatever he wants!
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That could work very well. Hope he’ll enjoy it and feel better soon! 🙂
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Well, the Sephardic burekitas look very like our Estonian/NE European pirukad’ – just a tad more exciting as far as the use of yoghurt, goat’s cheese and herbs are concerned. To the best of my knowle3dge we get just the one kind of oyster mushrooms in our supermarkets – have to see ! Shall definitely make soonest and wonder whether friends will notice a difference . . . best
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Thank you Eha, I”m glad you liked the recipe. You can use any kind of mushrooms for the filling.
Thanks for introducing me to Pirukad. I googled it and it reminded me of baked Pierogi, which also uses yeast in the dough. I plan to give it a try soon! 🙂
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These look and sound delicious, Ronit…King Oyster mushrooms are readily available here and my most used mushroom they also store very well much better than some mushrooms 🙂
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Thank you Carol, I’m glad you liked the recipe.
I also find that King Oyster mushrooms keep better than most. Love their texture. 🙂
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I love burekas, and these are lovely, dear Ronit!
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Thank you Dolly, glad to hear! 🙂
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My pleasure, dear Ronit! Be well and stay safe.
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Thank you! 🙂
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Love mushroom filling!These look delicious,
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Thank you Deepti, glad to know! 🙂
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These look very delicious, and I love this dough with spelt and yoghurt. 👌
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Thank you Myra, I’m glad you liked the recipe. The dough was so easy to roll, and was so tasty. No doubt I’ll be using it again in many other ways. 🙂
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I love any kind of hand pie and your savory one looks good. I too like the dough with yogurt – need to put this on my grocery list 🙂
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Thank you Judi, these turned out so tasty, and disappeared very quickly! I use yogurt a lot, so it made sense to use it in the dough. I was very happy with how it came out. 🙂
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Such a beautiful and delicious treat Ronit!
You made each ingredient speak its flavor!!
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Thank you Deeksha, I’m glad you liked the pastries. They were very tasty! 🙂
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They look so wonderful , worth the effort !
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Thank you Nisha. They were indeed! 🙂
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Ronit, I’m not sure which one I’d reach for first. The roulade looks so tasty, but I love hand pies so I think I’d go for the Burekitas first. The spelt dough sounds very interesting as I enjoy making spelt bread often. I’m going to play with the dough and save making the mushroom Burekitas until late summer when we get our wild mushroom season.
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Thank you Ron, I’m glad you liked the recipe. Spelt flour has such nice nutty flavor and I love using it.
I have to admit that I ended up with the roulade, mainly because I was pressed with time. But I love how it came out.
Looking forward to see your creations with wild mushrooms! 🙂
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Have to find those mushrooms. Great recipe.
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Thank you, I’m glad you liked the recipe. These mushrooms have wonderful texture. Definitely worth seeking. Hope you’ll be able to find them. Once you do, check the following link for more recipes using them. 🙂
https://ronitpenso.wordpress.com/?s=king+oyster+mushrooms
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Love this tempting recipe !! 😊
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Glad to know. Thank you. 🙂
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They look so beautiful and yum. Fantastic treat!!
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Thank you Neetha, I’m glad you liked the pastries. They were very tasty. 🙂
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Yum!
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Thank you! 🙂
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goat cheese borek! Nice!
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Thank you! 🙂
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