Borekas are also known to some as "pastelles," depending on one's origin. They are a genuine Sephardic-Jewish creation, copied by others throughout the Eastern Mediterranean.
-Pastry- 1/4 C. olive oil 1/4 C. cold water 2 C. flour 1/4 tsp. salt -Filling- 4 oz. farmer cheese, mashed 4 oz. feta, mashed 1/4 tsp. pepper 1 beaten egg -Turnover- 1 beaten egg 2 tsp. grated kashkaval (I would use Romano/parmesan cheese if I couldn't find this) oil for baking sheet.
Mix pastry ingredients together with enough water to make a soft, pliable dough. Knead for several minutes to produce this consistency, dusting with flour when necessary. Cover and set aside. Mix filling ingredients together until smooth. Set aside. Divide the pastry into walnut-size pieces, rolled into a ball. Roll out each ball into a disk about 4 inches in diameter. Put 1 Tbs. of the cheese filling into the half of the disk nearest you, fold it over, moisten the rim with water and press down the edges all around. Using an empty can or glass (or a round metal cookie cutter) with a diameter of 3-4 inches, press down over the folded turnover to cut off the excess dough and seal the edges. Brush the top of each boreka with the beaten egg. Dip the moist brush in the grated cheese and rub this over the top. Bake on an oiled baking sheet until both the top and the bottom of the borekas are light brown. Remove and cool.