Rezika's Cheese & Potato Bourek (algerian Spring Rolls)

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 20 -24 spring rolls, pastry sheets (approx 21cm x 21cm)
• 2 1/2-3 cups mashed potatoes
• 3/4-1 cup cheddar cheese, grated (mature or sharp)
• 1/2 medium brown onion, finely chopped
• 1 medium pickled gherkin, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon margarine or 1 tablespoon butter
• salt
• black pepper (freshly milled)
• flour, & water for the paste

Recipe

• 1 mix all the ingredients together in a large bowl, check for seasoning - adjust if required. allow the mixed filling to cool if the mash is hot.
• 2 fill & roll your bourek as follows:.
• 3 lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. you need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
• 4 next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. do the same with the right side.
• 5 take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
• 6 with a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
• 7 now start to roll the bourek, be careful to keep it tight & even. when you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
• 8 repeat these steps with the remaining spring roll sheets.
• 9 now you can either freeze the bourek or fry them in a little oil. cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!