Pumpkin Borekas

This was a good way to use up half a cup of pureed pumpkin left from baking the challah in the previous post. The dough for the borekas is dairy. but you could always use an oil crust(or frozen puff paste sheets).

These were pretty popular at dinner tonight, but I think the boys were under the impression they were eating empanadas. I won't tell if you don't.


You Will Need:

For the crust:

1 1/2 cups AP flour
1/2 teaspoon salt
1/2 cup butter (or shortening)
4-5 tablespoons ice water

Sift salt and flour together. Cut in butter. Add water a tablespoon at a time until dough just comes together in a ball. Set aside while you make filling.


For The Filling:

1/2 cup pumpkin puree
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon dried sage, crumbled
2 tablespoons butter
Salt/pepper

Heat the onion in the butter in a large frying pan. When softened, add garlic, sage, salt, and pepper. Cook about 2 minutes longer. Add pumpkin, and cook until combined-about 1 minute. Remove, and cool.


Preheat oven to 400 degrees F. Grease a baking sheet. Divide dough into 12 balls. Roll out into circles about 1/4 inch thick. Place a small bit of filling in centre. Fold, and crimp to seal. Brush tops with egg, and sprinkle with sesame seeds if desired. Bake 20 minutes, or until golden. Serve warm.