Meat Bureka with a creamy non-dairy Béchamel sauce

Still looking for something to serve as an appetizer for Shabbat? This heaven meat filled puff pastry dough is perfect for the occasion.

This begins with layers of flaky pastry meticulously enveloping a savory meat filling. But what sets this Meat Burekas rendition apart is the addition of a velvety béchamel sauce. This luscious layer brings an extra dimension to the dish, a creamy elegance that elevates the entire culinary experience. Imagine the delicate balance of flavors as the savory meat filling meets the silky embrace of béchamel.

Meat Bureka

• About 1 1/2 lb of minced meat

• 2 onions, finely diced

• 1 can sliced mushroom

• 1 puff pastry roll

• 1 tsp Paprika

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 2 tsp kosher salt

• About 2-3 tbsp oil

• Cooking spray

DIRECTIONS

1. Preheat oven to 375 F. Spray a 9x13 pan and set aside.

2. Start by frying your onions in a pan at medium-high heat until soft. Add in your meat and break apart. Let it cook through. Add spices and mushroom and cook for another 5-7 minutes, then set aside.

3. Unfold puff pastry and cut it in 4. Roll out each part. Layer in the pan: first dough, then meat and repeat until you do 4 layers of dough and 3 layers of meat.

4. Top with egg wash and favorite dough topping. Bake until golden (about 35-40 min). Do not undercook it because you want it to be easy to cut and serve.

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Non-Dairy Bechamel Sauce:

• 2 tsp onion soup mix (or mushroom soup mix)

• 2 cups water

• about 1/4 cup flour

• mushrooms, fried

Boil water with onion soup mix. Whisk until diluted. While still on the heat, add flour little by little while whisking until it reaches a thick consistency. If sauce is not fully diluted, you can always use an immersion blender to get rid of clumping. Add fried mushroom at the end and let it cook for 2 extra minutes.

Freezing tips:

Freeze sauce separately from the bureka. Reheat the meat bureka uncovered and add water to the sauce when defrosting.

Enjoy,

Guila