Potato and Mushrooms Burreka From Rice Paper

As a little kid, I loved eating pastries of any kind. But the pastry that I liked the most was Burreka, which is a stuffed pastry that is prepared in the kitchen of Spanish Jews from Turkey and the Balkans, which has become a very common dish in Israeli cuisine. So now I want to share with you a nice, simple recipe of special Burreka made from rice shelves and stuffed with potato and mushrooms.

Of course, as an older kid, I didn't stop making them until I finally reached the best recipe I will post now.

It's gluten FREE!

Supplies

The Burreka:

Rice Paper

1/4 Cup of oil

Sesame

The filling:

3-4 Potatoes

2 cups of oil

1 big onion

1-2 Mushroom baskets

Salt

Step 1: Step 1: the Filling

First - Preheat oven to 190 degrees.

Start with a simple mashed potatoes, which are upgraded with mushrooms and onions fried together. It was my favorite stuff when I was a child.

You can put any other fillings you like of course!

Prepare mashed potatoes and the filling:

Peel the potatoes. Put them in a medium size pot. Add water to cover and bring to a boil. Cook for 35-45 minutes or until the potatoes have softened completely. Put the cooked potatoes in a bowl, grate with a fork or mash in a warm world.

Heat the olive oil in a wide pan and add the the onion. Fry over a high flame for 6 minutes, or until softened. Add the mushrooms and continue to fry for 6 minutes or until the mushrooms have softened and no liquid is left in the pan. Transfer the mushrooms to the bowl with the mashed potatoes and mix well. Taste and season with a little salt to taste.

Step 2: Step 2:

The Burreka:

Spread oil (generously, so that the pages do not stick) on a clean work surface.
Fill a pan, a Pyrex pan or a wide, flat vessel with cold water. Take a rice leaf, dip it for 4-5 seconds in the cold water and place on the greased area.

Grease the page on the other side.
Using a spoon, line the filling in the center of the rice paper on the surface. Roll the rice paper over it to make a sausage, and the sausage roll around itself for a snail.

Transfer the rolled Burrekas to a baking sheet.

Grease the surface between one and another so that it does not stick. It is important that there are spaces between the Burrekas so they will not stick. Sesame seeds are sprinkled on top of each Burreka, and olive oil is sprinkled generously (the more oil you add, the more crispy the they come out). Using a sharp knife, puncture each Burreka several times. Transfer to oven (190 degrees) and bake for 15-20 minutes or until the rice papers are golden.