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Super simple, quick, delicious and crispy baked potato rolls (boureki) with leeks and nutmeg (fasting and vegan)

The word boureki comes from the Turkish borek (börek), as is named the food category for which a thin sheet is used. It usually has a sheet up and down and a filling in the middle. That is, sort of like Greek pies. Its characteristic is that it is cut into small pieces. A variation that has prevailed is the boureki which is small in size and the sheet is wrapped around the filling forming small cylinders, which are often called rolls. The most famous Turkish variants of cylindrical rolls are kalem böreği and Sigara böreği.

There are variations that are traditionally vegan and use a filling of several vegetables, greens, and herbs, such as potatoes, zucchini, squash, leeks, spinach, dill, and parsley.

Our proposal is vegan, too simple, with just a few ingredients and requires only 40 minutes of our time. If we are fast in rolling, maybe less 🙂

Try them and we are waiting for your opinion.

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Photo of baked-potatoes puree rolls with leeks and nutmeg. A vegan and vegetarian recipe from All About Vegans

Crispy baked potato rolls (boureki) with leeks and nutmeg (fasting & vegan)

Super simple, quick, delicious and crispy baked potato rolls (boureki) with leeks and nutmeg (fasting and vegan).
5 from 2 votes
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Course: Appetizers, appetizer
Cuisine: Vegan, Greek / Vegan, Turkish, Turkish / Vegan
Keywords: vegan, vegetarian, nutmeg rolls, lenten, fasting, lent, potato, potatoes, puree
Prep Time: 40 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 35 vegan patties
Calories: 37kcal
Author: Thodoris Tibilis

Ingredients

Instructions

Vegan potato rolls (boureki)

  • Boil the potatoes in water with curry (¼ tsp), ¼ tsp nutmeg, salt and 1 Tbsp olive oil, and optional turmeric.
  • Finely chop the leeks and onion. Sauté the onion for 1 minute, add the leeks and continue sautéing for another 3 minutes.
  • In a bowl, add the potatoes, leeks, onion, remaining nutmeg (¾ tsp), salt and pepper, and mash the potatoes, mixing all the ingredients at the same time.
  • Lightly oil the sheets on one side, and place them stacked on top of each other. Cut them, all together, into 5 equal strips (with 4 deep incisions). Cut the leaves widthwise (i.e. the length of each piece is equal to the smallest side of the original sheet).
  • Put a full tablespoon at the lower part of each piece of sheet, and roll relatively tightly upwards. Brush with some olive oil the end of the sheet so that it sticks well and does not unroll. Line a baking pan with parchment paper and put the rolls very close to each other, but not too close. If you want, lightly brush them with some olive oil.
  • Bake in a preheated oven at 200°C/392°F in the middle-bottom rack for 40 minutes or until golden brown.

Serving

  • Serve warm as an appetizer. For the presentation, you can serve them with any kind of green salad you like.

Notes

In order to save time:
  • Cut the potatoes into bite-sized pieces so that they boil faster.
  • Make sure the phyllo pastry sheet is vegan.
 
You can also add chopped:
  • Dill
  • Parsley
  • Mint
  • Florina pepper

Nutrition Facts

Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg

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