Algerian Cheese Potato Bourek Spring Rolls
Crispy fried Algerian spring rolls filled with mashed potatoes, sharp cheddar, pickled gherkin, and fresh parsley. These golden-brown pastry parcels combine creamy potato filling with tangy cheese and bright herb notes. A popular street food and appetizer in North African cuisine.
Ingredients
- 20 spring roll pastry sheets, approximately 21cm x 21cm
- 2 ½ cups mashed potatoes
- ¾ cup cheddar cheese, mature or sharp, grated
- ½ medium brown onion, finely chopped
- 1 medium pickled gherkin, finely choppedcapers0.5:1briny alternative
lighter briny note
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon margarine or butterghee1:1dairy-free option
adds richness
- salt
- black pepper, freshly milled
- flour, for paste
- water, for paste
- oil, for frying
Instructions
- 1
Mix mashed potatoes, grated cheese, chopped onion, pickled gherkin, parsley, margarine, salt, and black pepper in a large bowl. Taste and adjust seasoning as needed. Cool the filling if the potatoes are hot.
- 2
Lay a spring roll sheet on work surface and place two generous teaspoonfuls of filling in a line approximately 1 inch from the bottom, leaving about 1 inch of visible sheet on both left and right sides.
- 3
Fold the left side of the sheet over the filling, overlapping by about an inch. Repeat with the right side.
- 4
Pull the bottom of the sheet up to cover the filling line.
- 5
Brush flour paste along the sheet edges with a pastry brush or back of a teaspoon.
- 6
Roll the bourek tightly and evenly. Brush a small amount of paste along the seam to seal.
- 7
Repeat with remaining spring roll sheets.
- 8
Fry in batches in a large pan with a little oil over medium heat, turning as needed, until deep golden brown on all sides.
Tips
Cool the potato filling before filling to prevent the pastry from becoming soggy.
Keep the rolls tight and even while rolling to ensure even cooking and prevent filling leakage.
Freeze unbaked bourek on a tray before transferring to a container for convenient later frying.
Good to Know
Unbaked bourek can be frozen on a tray, then transferred to an airtight container for up to 3 months. Fry from frozen, adding 1-2 minutes to cooking time.
Assemble and freeze bourek up to 3 days ahead.
Serve hot with yogurt, harissa sauce, or hot sauce for dipping. Serve immediately after frying for best texture.
Common Mistakes
Do not use hot mashed potatoes as filling to avoid soaking the pastry before cooking.
Do not roll too loosely to avoid filling leaking into the oil during frying.
Do not skip the flour-water paste sealing to avoid the bourek unraveling while frying.