Dough for Bureka or Pastelles

Ingredients:

1 cup vegetable oil
2 1/2 cup water 
1 teaspoon salt
8 cups of flour

Directions:

Bring water, oil and salt to a boil.
Remove from the stove and quickly stir in flour until reaching a consistency of a pie dough.
Knead until smooth (adding flour as needed).

For Burekas:

Make into small balls (size of a walnut) and place in rows. 
Roll each ball into a circle or oval shape. Place filling in the center of dough and fold the top over. Pinch (crimp) the edges together. Brush the top with egg wash (1 egg beaten with 2 t water). 
Sprinkle top with grated parmesan cheese for potato & cheese bureka; sesame seeds for meat bureka. Bake at 400 degrees F for 25 minutes.

For Pastelles:

Shape 3/4 of dough into small size ping-pong balls. The remainder of the dough will be formed into equal number of smaller balls to be used as “tops.” Using the thumb and forefinger, form balls into hollow cups. Fill cup to top with filling. Dip the small ball (“tops”) into sesame seed. Flatten to size of cup and cover the pastel by pressing edges together upwards. Using a sharp pointed knife, form fringe from pressed edges with short and down strokes. Grease pan with oil. Place the pastelles in rows on baking pan. Bake in preheated 425 degrees F oven until lightly brown on top for approx. 30 to 40 minutes.