Buricche are turnovers made with puff pastry and filled with vegetables (or meat).
Other names: burchita, burriche.
Pasta sfoglia (puff pastry) originated in Florence, Italy, during the Renaissance, as ingenious bakers, using techniques from Iberia, found a way to produce layered pastry as with phyllo dough but without the necessity of the time-consuming and skilled art of rolling each piece paper-thin. The water and butter embedded in the dough steam and puff up during baking, resulting in numerous flaky layers. Sephardic exiles introduced Italian Jews to Iberian turnovers, such as empanadas, and their various fillings, especially seasonal vegetables - spinach, aubergine / eggplant, and pumpkin. Eventually, the concept of the boreka (filled pastries) arrived from Turkey, giving rise to the Italian buricche, utilizing the Italian Jewish version of puff pastry and distinctively Italian fillings to make small turnovers. You can use store-bought puff pastry or standard flaky pie pastry. Buricche are among the favourite Italian Purim foods.
Gil Marks, Encyclopedia of Jewish food
ITALIAN TURNOVERS (BURICCHE)
About 20 pastries
- 1/2 cup olive or vegetable oil
- 1/2 cup lukewarm water
- 1/2 teaspoon salt or 1 teaspoon kosher salt
- About 2 1/2 cups (12.5 ounces) pastry or wholewheat flour, sifted
- About 1/2 cup plus 2 tablespoons unsalted (vegan) butter, softened.
- Additional flour for sprinkling
- Glaze; almond / soy milk mixed with agave nectar or alternatively vegan butter
- 2 tablespoons olive or vegetable oil
- 1 medium onion or 6 scallions, chopped
- 2 cups ( 1 pound fresh or 10 ounces frozen ) cooked, squeezed, and chopped spinach
- 1 flax egg
- 1/2 to 3/4 cup grated or soft vegan cheese
- About 1/2 teaspoon salt or 1 teaspoon kosher salt
- Dash of ground black pepper
- Dash of ground nutmeg or cayenne (optional)
- To make the pastry: In a medium bowl, combine the oil, water, and salt. Stir in 1 cup flour. Gradually stir in enough of the remaining flour to make a soft dough that comes away from the sides of the bowl.
Cover with plastic wrap and let stand at room temperature for 30 mins.
2. On a lightly floured surface, roll out the dough into a 1/3-inch-thick rectangle, about 9 by 6 inches.
Spread with 2 tablespoons butter and lightly sprinkle with flour.