Bourekas are an easy appetizer to throw together using store-bought puff pastry. If you don’t like ground lamb, substitute ground beef. You can also make a vegetarian version by using tofu or feta cheese with the squash. Yield: 10 to 12 servings

Ingredients:

2 sheets store-bought puff pastry, left to thaw at room temperature for around 30 minutes

1/2 pound ground lamb

2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)

1 tablespoon olive oil

1 small onion

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cinnamon

Pinch red pepper flakes

1/4 teaspoon salt

1 egg beaten for glaze

Sesame seeds, nigella seeds or poppy seeds (optional)

Directions:

Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and allow to cool slightly.

Combine butternut squash and lamb mixture in a medium bowl.

Preheat oven to 375 F.

Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly.

Scoop 1 heaping tablespoon of the lamb/squash mixture into the corner of each square. Fold puff pastry over filling, forming a triangle.

Using the tines of a fork, crimp the edges.

Repeat with second sheet of puff pastry.

Brush each boureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds, if desired.

Bake 18-22 minutes, until golden on top.