Somsa or Burekas

Thaw puff pastry overnight in the fridge. You can also prepare the fillings a day in advance, so in the morning you can quickly stuff somsa and burekas and bake. For meet filling you can take either ground meet or chop it into really small pieces. This way somsa tastes better, but it takes much more time. Also you can take combination of beef and lamb, or just beef. Meat filling should not be too dry. Some fat Is needed in it.

Somsa (meat filling): Combine all the filling ingredients really well. Add salt and pepper to taste.

Put puff pastry square on the table. Put a couple of tablespoons of filling in the middle. Moist 2 sides with water, form a triangle. Use fork to press edges together.

Bake at 350°F until somsa is golden in color. Once it looks done the filling is ready.

Burekas (Potatoe Filling): Sautee chopped onion in vegetable oil until soft, golden and translucent in color

In the meantime peel potatoes and boil, add salt to water.

Mash potatoes, add onion along with oil it cooked in, nutmeg, black pepper, salt if needed. Fill the pastry and bake same as steps 3 and four.

Burekas (cheese filling) Main ingredient is ricotta cheese. Feel free to add mozzarella, feta, kashkaval cheeses. May need to reduce ricotta. Add the egg, salt and proceed as in step 3 and 4.

Variations: feel free to add suteed mashrooms to the potatoe filling or some spinach to the cheese filling.