Sheet pan bourekas are an easy way to wow a crowd. These meat bourekas with delicious Middle Eastern flavor will not disappoint!

I have a weakness for dishes made with puff pastry — they’re always a crowd-pleaser, both in taste and presentation! With Purim around the corner, many of us are looking for easy, impressive, and satisfying dishes to feed our families and guests. That’s where these Israeli-inspired meat bourekas come in — they’re a game-changer! This versatile recipe is extremely easy to prepare, forgiving, and can be tailored to your taste. Don’t like ground beef? Swap it out for deli slices or pulled beef. Want to add some extra flavor? Mix in mashed potatoes or spices.

For the dough, I’m a big fan of Pepperidge Farm Puff Pastry Sheets. I always let them come to room temperature before rolling them out into an even rectangle on parchment paper. When baking with puff pastry, I only use real cookie sheets. The result is a crispy, golden-brown crust that’s hard to resist. Feel free to add a dollop of spicy mayo or garlic aïoli for extra creaminess, though it’s also great without it!

I found myself pondering how to categorize this recipe — as a side or a main? The truth is, these meat bourekas are versatile enough to be both! Whether it’s a grand holiday feast or an intimate gathering, this dish adapts seamlessly. Serve it as a side dish to complement a larger spread, or make it the star of the show as a satisfying main course. Ultimately, there are no rules — just delicious food to enjoy!

The best part? These bourekas can be made in advance and frozen, either raw or cooked. You can even prep the meat mixture the night before and bake it fresh when you’re ready. One tip: Though I usually don’t drain the liquid after browning ground beef, in this dish I do to prevent the puff pastry from getting soggy.

To serve, simply heat the bourekas in the oven, uncovered on a cookie sheet, until warmed through. Then transfer to a large platter and slice along the scored lines. Serve warm with chummus — try my Easy Homemade Chummus! — or your favorite dipping sauce.

Easy Sheet Pan Meat Bourekas

Sheet pan bourekas are an easy way to wow a crowd. These meat bourekas with delicious Middle Eastern flavor will not disappoint!

Print Recipe

Ingredients

1 Tbsp oil
1 medium onion, finely diced
1 tsp paprika
½ tsp cumin
½ tsp turmeric
1 tsp onion powder
Salt and pepper, to taste
½-1 tsp red pepper flakes, optional (if you like some heat)
1½ lbs ground beef (approx.)
2 sheets puff pastry (I recommend Pepperidge Farm), thawed at room temp
Spicy mayo, optional
1 egg, beaten, for brushing
Sesame seeds, for sprinkling

Instructions

Preheat oven to 400°F (200°C).
In a medium frying pan, heat oil over medium flame. Add onion and sauté for 10-15 minutes, until browned.
Add spices to the pan and toast for a minute or two.
Add meat, breaking it up with a potato masher as it cooks. Brown for about 10 minutes. Remove from fire and drain liquid. Allow to cool.
Unfold the two puff pastry sheets and slightly roll them out on parchment paper into 2 even rectangles.
Spread spicy mayo on one of the puff pastry sheets, if desired. Spread cooked meat on top. Cover meat with the second puff pastry sheet.
With a sharp knife, score crosswise cuts into the dough to achieve a "crisscross" look. Brush with egg wash and sprinkle with sesame seeds.
Transfer to a cookie sheet and bake for 20 minutes. Allow to cool slightly before cutting on the score lines. Serve warm with chummus or any dipping sauce.