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1
Thaw puff pastry overnight in the fridge.
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2
You can also prepare the fillings a day in advance, so in the morning you can quickly stuff somsa and burekas and bake.
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3
For meet filling you can take either ground meet or chop it into really small pieces.
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4
This way somsa tastes better, but it takes much more time.
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5
Also you can take combination of beef and lamb, or just beef.
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6
Meat filling should not be too dry.
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7
Some fat Is needed in it.
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8
Somsa (meat filling): Combine all the filling ingredients really well.
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9
Add salt and pepper to taste.
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10
Put puff pastry square on the table.
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11
Put a couple of tablespoons of filling in the middle.
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12
Moist 2 sides with water, form a triangle.
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13
Use fork to press edges together.
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14
Bake at 350F until somsa is golden in color.
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15
Once it looks done the filling is ready.
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16
Burekas (Potatoe Filling): Sautee chopped onion in vegetable oil until soft, golden and translucent in color
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17
In the meantime peel potatoes and boil, add salt to water.
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18
Mash potatoes, add onion along with oil it cooked in, nutmeg, black pepper, salt if needed.
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19
Fill the pastry and bake same as steps 3 and four.
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20
Burekas (cheese filling) Main ingredient is ricotta cheese.
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21
Feel free to add mozzarella, feta, kashkaval cheeses.
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22
May need to reduce ricotta.
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23
Add the egg, salt and proceed as in step 3 and 4.
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24
Variations: feel free to add suteed mashrooms to the potatoe filling or some spinach to the cheese filling.
