Name: Buricche (Pastry Turnovers)
Yield: Makes about 48 Small Turnovers
Cuisine: Italian
Ingredients: 3 tablespoons rendered chicken fat; ¼ cup water or chicken broth; Salt and freshly ground black pepper to taste; Freshly grated nutmeg to taste; 3 to 4 tablespoons fine dried bread crumbs; ⅓ cup raisins, plumped in hot water for 30 minutes and drained; 1 egg yolk, lightly beaten with a little water; ½ teaspoon ground cinnamon (optional); 1 onion, finely chopped; ¼ teaspoon freshly grated nutmeg; 1 cup warm water; 1 cup vegetable oil or olive oil; 1 teaspoon minced garlic; ¾ pound ground beef; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons rendered chicken fat or olive oil; ¾ pound ground chicken or turkey; 1 teaspoon salt; 3 slices bread, soaked in chicken broth and squeezed dry; 1 egg, lightly beaten; ⅓ cup pine nuts; 5 to 6 cups all-purpose flour, or as needed

Preparation info

Makes about
48
Small Turnovers

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Buricche, sometimes spelled burricchi and also called pasticci, are highly popular in Sephardic cuisine, where they are called borekas. If the name seems familiar, it is because these filled pastries are related to the well-known Turkish borek. The dough can be either a simple one or one that results in a rich, layered flaky pastry. As you can buy puff pastry, I have given you just the recipe for plain oil-based dough. You also can make these with a pasta frol