Makes 18 borekas

In my Seattle neighborhood, there are two shuls just down the block from each other — one Ashkenazic and the other Sephardic. My family attended the Ashkenazic shul, and still does, but I had friends at both. So when shul was over and there was a kiddush at the Sephardic shul, that’s where I would end up, all because of these borekas — stuffed with mashed potatoes and feta and topped with Parmesan, all in a flaky handmade crust. I’d eat two or three at kiddush and always take an extra one to go!

Ingredients

1 medium russet potato, peeled and cut into 2-inch (5 cm) pieces

1 tablespoon plus 1 teaspoon kosher salt, divided

¼ cup (40 g) crumbled feta

¼ cup (25 g) grated Parmesan cheese, plus more for garnish

2 large eggs, beaten separately, divided

2 ¼ cups (270 g) all-purpose flour, plus more as needed

½ cup (120 ml) neutral oil

Directions

In a medium saucepan, cover the potato pieces with cool water, add 1 tablespoon of the salt, and bring to a boil over high heat. Reduce the heat to medium and cook until fork-tender, 10 to 15 minutes. Drain, then transfer to a medium bowl. Mash until smooth. Add both cheeses and mix until smooth. Add 1 of the beaten eggs and ¼ teaspoon of the salt; stir to incorporate. 

In a large bowl, combine the flour and the remaining 1 teaspoon salt. Add the oil, then mix with a fork, breaking up the clumps until incorporated. Add ½ cup (120 ml) of water and stir until a soft dough forms; do not overwork it. 

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. 

Scoop the dough into 18 tablespoon-size pieces and roll into balls. One at a time, on a lightly floured cutting board, use a rolling pin or the heel of your hand to roll into a 5-inch (12 cm) circle. Place 1 tablespoon of filling in the center, then fold the dough into a half-moon, pressing the edges together and sealing them with the tines of a fork. Place on the prepared baking sheet, ½ inch (12 mm) apart. Brush with the remaining beaten egg, top with Parmesan, and bake until the top and edges are lightly golden, 20 to 25 minutes. Let cool slightly, then transfer the borekas directly to a wire rack to cool completely. Serve warm or at room temperature. 

Note: The borekas can be stored in an airtight container in the refrigerator for 4 to 5 days or in the freezer for 3 months.