Meat borekas with mushroom gravy

I love borekas because of their versatility. You can make them small as appetisers; fill them with meat, chicken, potatoes or onion and mushrooms.  You can serve them as a side dish or even as a meal. Meat borekas are very good, but I like them better with mushroom gravy, my mom makes this for us when she wants to make it more special. Here’s what you’ll need:

1 package puff dough

1 kosher ground beef

1 package mushrooms

2 onions diced

1 tbsp flour

1 tsp chicken soup substitute

1 bay leaf

Salt & pepper

Oil

In a pan sauté 1 diced onion then add the meat and break it apart with the fork, cook till it browns, then add a bay leaf, some salt and about a cup or so of water, let it cook down on low till there is no more water. For best results, once it cools, pulse it in the food processor for a finer texture and set aside.

 Open up the puff dough (for a nice size borekas, I make 12 out of 1 package), cut the dough into 12 equal pieces and roll them out with a bit of flour, then drop in a nice spoon of the meat, fold over (seal the edge with water), brush with egg wash, sprinkle with sesame seeds and bake at 370F till puffed up & golden brown.

In a small saucepan, sauté a diced onion, the add diced or quartered mushrooms and sauté till brown, then add 1 tbsp flour, mix and add a cup and a half of chicken stock or water and chicken soup substitute, salt if needed and slowly bring up to a simmer, it will eventually thicken. Once done pour over the borekas and enjoy!