Ingredients

The following ingredients have 4 Servings
  • 2 sheets store-bought puff pastry, left to thaw at room temperature around 30 minutes
  • ½ lb ground lamb
  • 2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)
  • 1 Tbsp olive oil
  • 1 small onion
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cinnamon
  • Pinch red pepper flakes
  • ¼ tsp salt
  • 1 egg beaten for glaze
  • Sesame seeds, nigella seeds or poppy seeds (optional)

Instruction

  • Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and allow to cool slightly.
  • Combine butternut squash and lamb mixture in a medium bowl.
  • Preheat oven to 375 degrees.
  • Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly.
  • Scoop one heaping tablespoon into the corner of each square. Fold puff pastry over filling, forming a triangle.
  • Using the tines of a fork, crimp the edges.
  • Repeat with second sheet of puff pastry.
  • Brush each bureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds if desired.
  • Bake 18-22 minutes, until golden on top.