Instructions: Put the 2-1/2 c. flour in a large bowl and make a well in the center. Place 1 stick of butter and 1/2 c. vegetable oil in the well and, using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir the lemon juice (or vinegar) into the ice water. Sprinkle the water, 1 TBS. at a time, over a section of the flour. Gently mix with a fork to moisten.

Push the moistened section aside and continue adding enough water to make a soft dough that just holds together. The dough should not be wet or crumbly. Place the dough on a lightly floured surface and knead briefly with the heel of your hand. Form into a ball, flatten slightly, cover with plastic wrap and refrigerate for several hours or overnight. (Dough can also be frozen.)

When ready to make the Borekas, let the dough stand at room temperature until workable before rolling. Preheat oven to 375 .

On lightly floured surface, roll out the dough and cut into 3" rounds (or can make them larger), about 1/8" thick. Place a heaping tsp. of the filling in the center of each round. Fold the dough in half over the filling to form a half-moon and press the rounded edge with the tines of a fork to seal. (They can be prepared to this point and frozen. Do not defrost for baking, just increase the baking time by about 10 minutes.)

Place the Borekas on a baking sheet.

Beat 1 egg with 1 TBS. water. Brush the tops of the Borekas with the egg wash. Sprinkle with sesame seeds.

Bake until golden brown, about 30 minutes. Serve warm.

Makes 30 small
Borekas.

Sephardic Spinach Filling:
Heat the 3 TBS. olive oil in a large skillet over medium heat. Add the onion and saute until soft and translucent, 5-10 minutes. Either add the spinach, 2 eggs, mashed potatoes, parsley and 1/2 tsp. salt to the pan and cook them OR put everything in the food processor and pulse it twice, without further cooking.

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