Makes 20-30 boureka twists
Prep time: 15 mins | Cooking time: 30-40 mins
There is something quintessentially Israeli about the taste of olives. One of the Seven Species of Israel mentioned in Torah, olive branches also adorn the emblem of the modern State of Israel, a symbol of peace, holiness and beauty. From gourmet marinated olives piled high in the Shuk, to sliced olives in tins, these delectable, salty little fruits are such a staple of the Israeli diet that they are even considered a default Israeli topping for pizzas.
Pastries sold on Middle Eastern street corners for centuries have been made with spinach, cheese, potatoes and more, but the relatively modern Israeli creation of the Pizza Boureka contains the obvious cheese and tomato of all pizza pockets, flavoured with little bits of sliced green olives. Our starter for this special menu, Pizza Boureka Twists, takes inspiration from this classic. We plate these alongside a little extra sauce with an added chilli kick. Delicate and sweet with tomato, but a little prickly on the surface, we have named this sauce ‘Sabra’ for the cactus fruit from which Israelis derive their nickname.
Ingredients
- 1 roll pre-made, frozen puff pastry (approx. 1kg)
- 1 small jar of sliced green olives, drained
- 1 cup tomato sauce (passata)
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tub pre-grated parmesan (optional)
- 1 egg, whisked
- Salt and black pepper to taste
- ½ tsp chilli flakes or 1 chilli pepper (optional)
Method
- Heat tomato sauce and paste together in a pan, stirring to combine.
- Add garlic poder, onion powder, dried basil, salt and pepper and cook on a low heat, continuing to stir.
- Add olives. Stir to combine and set to one side.
Meanwhile - Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F)
- Line a baking tray with foil and baking parchment, then set aside.
- Unfold defrosted pastry onto a floured surface as it can get quite sticky.
- Cut off a sheet of pastry approx 30-40cm long, and with a floured rolling pin, gently roll out the pastry further.
- Cover one half of the pastry sheet in light layer of sauce and sprinkle with a generous coating of parmesan (don’t be shy). Then fold the remaining layer over the top, sandwiching the filling inside.
- Slice into 2cm strips, carefully twist each strip and lay on the lined baking tray.
- Glaze the pastry twists with egg and bake in the oven for approx 20 mins or until golden.
- Repeat steps 5-10 until all pastry is used.
Whilst baking - Add chilli to the remaining sauce and warm over a low heat for at least 10 minutes, stirring frequently, until infused. This is optional, and the chilli level is down to personal taste.
Serving suggestion: serve two twists together to represent the Atzei Chayim, the two wooden poles around which we wind the Torah scroll.
(Image by Sophy Weiss Photography)
