Bourekas
Celery Root and Parsnip-Rutabaga Mash
Pastry Chef Alex Artinian of Lehrhaus | Somerville, MA
Adapted by StarChefs | june 2024
INGREDIENTS
Dough:
340 grams cream cheese
340 grams unsalted butter, cubed
200 grams all-purpose flour
140 grams whole wheat flour
11 grams kosher salt
5 grams ground black pepper
Filling:
300 grams diced onion
340 grams chopped carrot
50 grams tomato paste
2 teaspoons oregano
780 grams chopped celery root
330 grams rutabaga
350 grams chopped parsnip
15 grams chopped dill
30 grams chopped parsley
Kosher salt
Ground black pepper
Parsnip-Rutabaga Mash:
4 parsnips, peeled and diced
1 rutabaga, peeled and diced
Kosher salt
115 grams unsalted butter
¼ cup heavy cream
Ground black pepper
To Assemble and Serve:
Egg wash
Kosher salt
Ground black pepper
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attached, combine all ingredients on low speed until just combined. Transfer dough to a lightly floured work surface. Divide in half, then shape into 2 squares. Flatten, wrap tightly in plastic wrap, and refrigerate. Once chilled, transfer dough to a lightly floured work surface. Using a rolling pin, shape into two ¼-inch thick rectangles. Using a 3-inch square mold, punch out squares. Wrap each in plastic wrap and refrigerate.
For the Filling:
In a sauté pan over medium heat, sweat onion and carrot until softened. Add tomato paste and oregano. Cook until tomato begins to caramelize. Add celery root, rutabaga, parsnip, and a splash of water. Cook until vegetables are softened. Stir in dill and parsley, then season with salt and pepper. Transfer mixture to a food processor and pulse into small pieces. Transfer to an airtight container and refrigerate.
For the Parsnip-Rutabaga Mash:
In a large stock pot over medium-high heat, add parsnips, rutabaga, and enough salted water to submerge. Bring to a boil and continue to cook until vegetables are tender. Strain and transfer vegetables to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until vegetables begin to break down. Working in batches, add butter and cream until a mashed-potato-like consistency is achieved. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.
For the Bourekas:
Place Dough squares on a lightly floured work surface. Place 1 scoop Filling in the middle of half of the squares. Top with 1 dollop Parsnip-Rutabaga Mash. Lightly press down to flatten, then place remaining Dough squares over top. Seal, then crimp edges with a fork. Transfer bourekas to a sheet tray. Cover and refrigerate until chilled.
To Assemble and Serve:
Heat oven to 375°F. Remove Bourekas from the refrigerator and brush with egg wash. Season with salt and pepper, then bake 15 minutes. Rotate tray and bake additional 10 minutes, or until crust is golden brown and filling is warmed through.
