Mushroom Borekas

Makes 8 borekas

• 1 tablespoon olive oil
• ½ pound mushrooms, chopped (about 2 cups)
• ¼ cup chopped onion
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• 2 large eggs
• 1 sheet Boreka Dough (see recipe) or store-bought puff pastry
• 2 tablespoons poppy seeds

● Warm the oil in a large skillet over medium heat and add the mushrooms, onion, garlic, and salt. Cook, stirring, until the mushrooms and onion are tender and beginning to brown. Transfer to a large mixing bowl and cool. Beat one of the eggs and stir into the mushrooms. Refrigerate until cold.

● Place the cold sheet of dough on a floured work surface. Cut out 8 circles, 4 inches in diameter. (If the dough shrinks after you’ve cut out the circles, roll them out again briefly before filling.)

● Spoon about 2 tablespoons of the mushroom filling on one half of a circle, leaving a ¼-inch border at the edge. Fold the dough over into a half-moon shape and press at the edges to seal. Repeat until all the borekas are formed. Arrange on a parchment-lined baking sheet and refrigerate for an hour, until very well chilled; they should be cold and firm to the touch.

● Preheat the oven to 425°F, with a rack in the upper third. Beat the remaining egg and brush the tops of the borekas, then sprinkle with the poppy seeds. Bake until the dough is golden brown, about 15 minutes.

● Covered, at room temperature, borekas will keep for 2 days. Don’t refrigerate them. They’ll reheat quickly and well in a 325°F oven for 5 minutes.

● Filled borekas can be frozen before baking. In that case, put them directly in a preheated 425°F oven; don’t thaw them first.