1 cup mashed potatoes
1/3 cup crumbled feta cheese
Â¼ cup chopped fine red onion
1 clove garlic, minced
2 tablespoons chopped fine fresh mint leaves
2 tablespoons chopped fine fresh parsley leaves
1 tablespoon olive oil
Â½ teaspoon salt
Â½ teaspoon black pepper
2 eggs 1 (14-16ounce) package puff pastry sheets or pre cut squares, thawed but cold
1 tablespoon black sesame seeds
Combine the potatoes, cheese, onions, herbs and olive oil in a small mixing bowl and mix until all ingredients are infused. Sprinkle in the salt and pepper and pour in the egg mixture. Crack in one of the eggs and mix until its fully incorporated and the mixture is creamy. Place the mixture in the refrigerator to get cold and solidify a little. Heat the oven to 375 F. Prepare a baking sheet by lining it with parchment paper. Cut the puff pastry into about 6-10 squares, a minimum of about 3 inches on each side. Place tablespoon of the filling in the center of each square. The amount of the spoonful will depend on the size of your final square, most important is that there is room to fold the square over. Fold the square over in half either diagonally to form a triangle or straight over to form a rectangle (artists call), pinch the ends of the dough by pressing them together. Beat the second egg and lightly brush the tops of the bourekas, this helps encourages a golden color. Sprinkle with the sesame seeds evenly.
Place in the oven and bake for 30 minutes, or until the bourekas are puffed and golden in color. Allow to cool for a few minutes before serving as the interior can be extremely hot.