Sheet pan bourekas are an easy way to wow a crowd. These meat bourekas with delicious Middle Eastern flavor will not disappoint!
I have a soft spot for dishes made with puff pastry — they always impress with both flavor and presentation. With Purim approaching, many of us want recipes that are simple to make, easy to scale, and satisfying for a crowd. These Israeli-inspired meat bourekas fit the bill: flavorful, flexible, and uncomplicated. The filling can be adapted to your preferences — swap ground beef for shredded or deli-style beef, or stir in mashed potatoes or additional spices for a different texture and taste.
For convenience I often use store-bought puff pastry sheets. Let them sit at room temperature before unrolling so they’re easy to work with, and roll them out on parchment to form even rectangles. A proper cookie sheet gives the best bake for puff pastry, resulting in a crisp, golden crust. For serving, a smear of spicy mayo or garlic aioli adds creaminess, but these bourekas are delicious on their own as well.
These bourekas are wonderfully versatile — they work as a main course or as part of a larger spread. For a holiday table or a casual gathering, they adapt well: serve as a hearty side to accompany other dishes, or let them take center stage as a filling main. They also make great make-ahead options: freeze them raw or baked, or prepare the filling a day ahead and assemble when ready to bake.
One practical tip: unlike many ground beef recipes where excess juices are left, drain the liquid after browning for this preparation so the pastry stays crisp rather than soggy. When reheating, place the bourekas uncovered on a cookie sheet and warm them in the oven until heated through. Slice along the scored lines and serve warm with hummus or your preferred dipping sauce.
Easy Sheet Pan Meat Bourekas
Ingredients
- 1 Tbsp oil
- 1 medium onion, finely diced
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp turmeric
- 1 tsp onion powder
- Salt and pepper, to taste
- ½-1 tsp red pepper flakes, optional (if you like some heat)
- 1½ lbs ground beef (approx.)
- 2 sheets puff pastry (I recommend Pepperidge Farm), thawed at room temp
- Spicy mayo, optional
- 1 egg, beaten, for brushing
- Sesame seeds, for sprinkling
Instructions
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Preheat the oven to 400°F (200°C).
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In a medium skillet, heat the oil over medium heat. Add the diced onion and sauté 10–15 minutes until deeply browned and soft.
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Stir in the paprika, cumin, turmeric, and onion powder and toast briefly until fragrant.
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Add the ground beef and break it up as it cooks, using a potato masher or spatula. Brown the meat about 10 minutes. Remove from heat and drain any excess liquid. Let the mixture cool.
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Unfold the two puff pastry sheets and roll them lightly on parchment into two even rectangles.
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If using, spread spicy mayo on one sheet. Evenly distribute the cooled meat over that sheet, then place the second sheet on top to cover.
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Use a sharp knife to score crosswise lines across the dough for a crisscross pattern. Brush with beaten egg and sprinkle with sesame seeds.
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Transfer the assembled sheet to a cookie sheet and bake about 20 minutes until golden. Let cool briefly, then cut along the scored lines and serve warm with hummus or your favorite dip.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-sheet-pan-meat-bourekas/