Rezika's Cheese & Potato Bourek (Algerian Spring Rolls)

• spring rolls, pastry sheets (approx 21cm x 21cm)↗20 -24
• mashed potatoes2 1⁄2 - 3 cups
• cheddar cheese, grated (mature or sharp)↗3⁄4 - 1 cup
• medium brown onion, finely chopped↗1⁄2
• medium pickled gherkin, finely chopped↗1
• fresh parsley, finely chopped↗3 tablespoons
• margarine or 1 tablespoon butter↗1 tablespoon
• salt↗
• black pepper (freshly milled)↗
• flour, & water for the paste↗

  for the paste

Step-by-step instructions

1. 1

   Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.

2. 2

   Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.

3. 3

   Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.

4. 4

   Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.

5. 5

   With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.

6. 6

   Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.

7. 7

   Repeat these steps with the remaining spring roll sheets.

8. 8

   Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!