Spiced Squash And Lamb Bourekas | The Jewish Week | Food & Wine

Spiced Squash And Lamb Bourekas

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Spiced Squash And Lamb Bourekas

Lamb and squash bourekas (Shannon Sarna)

Bourekas are an easy appetizer to throw together using store-bought puff pastry. If you don’t like ground lamb, substitute ground beef. You can also make a vegetarian version by using tofu or feta cheese with the squash.

Servings & Times
  • 10 to 12 Servings
Active Time:
  • 30 min
Total Time:
  • 1 hr 15 min

2 sheets store-bought puff pastry, left to thaw at room temperature for around 30 minutes
1/2 pound ground lamb
2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)
1 tablespoon olive oil
1 small onion
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
Pinch red pepper flakes
1/4 teaspoon salt
1 egg beaten for glaze
Sesame seeds, nigella seeds or poppy seeds (optional)


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 F.

Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly.

Scoop 1 heaping tablespoon of the lamb/squash mixture 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 boureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds, if desired.

Bake 18-22 minutes, until golden on top.