Easy Dairy-Free Pizza Burekas
Give me recipes like these and I’m in seventh heaven. It doesn’t take a lot to make me happy.
I went with ingredients I knew I already had, like matbucha that was left over from the weekend, Kalamata olives, which I can’t live without, and tuna, which everyone should have on hand in their pantry.
I always have puff pastry in my freezer and that’s all I needed here.
Once the dough was defrosted, it took only 5 minutes to prepare, then a flash freeze and the oven does the rest. A quick dairy-free option pizza burekas that doesn’t require too much work and that uses pantry staples that almost everyone has on hand.
Tuna and Kalamata olive lovers will swoon for this, and because it’s dairy-free (parve), you can also serve it as alongside meat.
The aroma while baking is divine.
Remember that I once wrote that good recipes should be shared? Well, I’m sharing this one with all my heart. Enjoy.
1 package of phyllo dough / puff pastry
300 grams matbucha or favorite tomato sauce/spread
280 grams tuna (each can weighs 140 grams)
70 grams Kalamata olives
100 grams grated cheese of choice
1 egg, beaten
1. Unroll the dough and use a rolling pin to roll it out nice and thin.
2. Spread the matbucha or tomato sauce over the dough, leaving the margins clean. Drain the tuna from the water / oil and crumble it over the matbucha. Chop the olives and sprinkle over the tuna.
3. Roll back up into a log and freeze for 30-45 minutes. Slice the roll into 4-5 mm slices. Arrange on a baking try and brush with a beaten egg.
4. Preheat an oven to 180°C and bake for 15 – 20 minutes.
Good to know…
You can add grated cheese (or any hard cheese of choice, parmesan, etc.). Freezer-friendly. If you use regular black olives then add salt and pepper to season