Gluten Free Baked Borekas

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Vegetarian, Dairy, Naturally Gluten Free
Makes 12-16

I love borekas but find that frying them with gluten free pastry takes a lot of care. I also find that baking them tends to give a less fatty finish. The dough can be used for other pasties and so is cross placed in the Pastry Master Page. You could, make a meat filling if you wish. The possibilities are endless.

Boreka Dough - Parve
125ml (4fl oz) olive oil - can use sunflower or mixture of the two
125ml (4fl oz) warm water
350g (12oz) rice flour or g/f flour mix or combination of the two
Good pinch of salt.

Mix the oil, water and salt, sift in the flour until sticky soft dough is achieved. You may need a little extra water . Chill for about half an hour.

Fillings:

Leek & Cheese or Spinach & Cheese

2 medium eggs
500g (llb) leeks or spinach
125g (5oz) Feta cheese
lOOg (4oz) Cottage cheese
2tbsp olive oil
1 tsp grated nutmeg or coriander
Sesame seeds for garnish

Chop the leeks or spinach and sweat for five minutes in the oil. Remove from the heat -

Beat eggs until light and fluffy - and then add all bar about 3 tbsp to the vegetables with the feta cheese - crumble this in.

Stir in the nutmeg/coriander, season and set aside.

Roll out the dough between cling film (saran wrap) as thinly as you feel able to cope with when filling and folding. Using a pastry cutter or an old clean baked bean type tin cut out circles. Alternatively take golf ball size pieces of dough and roll out individual rough circles

Place some filling on each circle, fold into a half moon and crimp edges together. Repeat, place pasties on greaseproof paper on a baking tray and brush with reserved egg and sprinkle, if you wish, with sesame seeds.

Bake for 30 minutes at 170º Fan, 180ºC, 400ºF , Moderate Oven or Gas 4. In a pre-heated oven until golden. Serve as soon as possible - they do reheat but are best fresh.