This little treat is an invention my husband and I came up with after watching a TV show where they were eating Irish egg rolls. It has the flavors of a corned beef on rye sandwich, wrapped in the crisp boureka dough.
Yield: 36 pastries, approximately 1 1/2 " in diameter
Mix the corned beef, sauerkraut, potato, carrot and black pepper. Roll the dough slightly, and cut into 3" squares. Spread 1/2 tsp. mustard on each pastry square. Fill each square with about 1 heaping T. of the meat mixture, shape into closed, circular bourekas, and place seam down on foil covered pans. Brush with beaten egg, and sprinkle with caraway seeds. Bake at 425° Fahrenheit for 30 minutes, or until golden brown. Pour extra fat off. Serve immediately with extra mustard to dip, or cool and refrigerate or freeze for later. To serve cooled pastries, warm in an open pan at 350° until crispy.
If you are freezing some for later, be sure to wrap them well, either loosely in freezer bags, or closely packed in one layer enclosed in foil. Once defrosted, they should be warmed in a 350° oven until crispy.