Cheesy Sweet Potato Pockets

16 Oct

So, I made this cake.

Turns out, sweet potatoes don’t come in convenient measurements. You pretty much have to cook whatever mother nature decided to give you. That is why, I had leftover sweet potatoes. I see this more as a blessing than a nuisance. How else would I make these amazing pastry pockets of goodness?

After we had baked the cake, my mom and I decided that the only solution would be to team up, yet again, and attempt to make my grandmother’s specialty. They’re actually called “bourekas.” She would show up with a greasy-bottomed paper bag full of them every Friday night, without fail. Sometimes she’d surprise us with something more amazing, like her spinach-parmesan rolls (boulemas) or meat filled pastries (pastelikous sp?). But these were a staple. I truly miss all of her amazing treats. She was a damn good cook.

We tried to do her justice!

When we broke into one and I took a bite, I knew she would have approved. They were mighty fine eatin’ I’ll tell you that much.

The dough is pretty straight forward and it calls for oil instead of butter. My guess for this is because oil is cheaper than butter and times were a little rough back then. I’m sure butter would sub in just fine. It’s easy and forgiving to work with too, but be warned, it’s a little greasy. Have flour on hand.

Squish dough balls flat and fill with a spoon of cheesy sweet potato.

Roll, and curl. You can also just fold it over in half….but…that’s not what my Nona did.

Egg wash, seesame seeds….bake.

You win. I won already.

Sweet Potato Pockets

1 cup oil

3/4 cup water

1/2 tsp salt

1/2 tsp baking powder

1 handful cheddar cheese

enough flour to make a hard-ish dough (that is actually a term from the recipe) (approx 2.5 cups is what it took me, give or take)

Mix all ingredients together and knead well to make a hard-ish dough.

Roll dough into the size of  a walnut. Let rest for about 15 minutes.

Roll out thinly into a small circle and put filling in the centre. Close into a half moon or do like my Nona and roll it up and folding into a horseshoe shape.

Brush with egg and sprinkle with cheese or sesame seeds. Or both if you dare.

Bake at 425F until golden.

Filling

1 cup sweet potato or any winter squash will do. Or even plain potatoes

1 cup grated cheddar cheese (or whichever fancies you)

1 egg

salt and pepper to taste

nutmeg. Just a dash.

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One Response to “Cheesy Sweet Potato Pockets”

  1. Rachael Abram October 17, 2011 at 12:23 am #

    These look too good to be real

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