1. In a large bowl add 3¾ cups flour, baking powder and salt. Grate the frozen butter into the flour and work it through lightly with your fingers. Combine the oil, water and cheese and add to the flour mixture. Knead briefly with your hands to a smooth, slightly oily dough. Pinch off about 0.7oz (20g) portions and roll between your palms into balls. Place on a plate, cover and chill for 30 minutes.

   
   

2. In a small pan bring 1 cup of hot water with ½ tsp of salt to a boil. Add the rice, reduce to medium heat and cook until soft. Drain off excess water.

   
   

3. Place the whole potatoes in a large pot covered with water by a few inches. Season generously with salt. Bring to a boil. Reduce the heat to medium low and simmer uncovered until tender, about 30 minutes. Drain in a colander and when slightly cooled using a kitchen towel to carefully hold the potatoes, peel with a sharp knife. Put the warm potatoes through a ricer or your preferred method to mash.

   
   

4. In a large bowl combine the cheeses, milk, butter and eggs. Then add the mashed potato and baking powder. Gently stir in the cooked rice. Season with salt and pepper and mix well.

   
   

5. Preheat the oven to 350°F (180°C). Line 2 baking trays with parchment paper.

   
   

6. Shape the bourekas: Remove the dough from the refrigerator. Roll each ball of dough with a rolling pin into 3in (8cm) circles in diameter. Take care not to roll the outer edges thinner than the centers. Place a heaped teaspoon of filling on the center of each circle. Fold the top of each circle over the filling, forming a half-moon crescent. Firmly press the edges to seal the filling inside. Trim the edges with a 2¾in (7cm) pastry cutter.

   Alternatively: you can crimp the edges. Firmly pinch the dough around the edge into a thin flat hem. Then using your thumbs and index finger, twist giving the border a quarter turn inwards, creating diagonal pleats resembling a twisted cord, sealing the pie.

   
   

7. Transfer the pies onto the prepared baking trays, ½in (1.25cm) apart. Brush the tops and sides with the egg wash and sprinkle each boureka with grated cheese.

   
   

8. Bake for 25-30 minutes or until the pastry is golden. Transfer to wire racks. Serve warm.

Stella’s Hints:

*Any sharp hard cheese will do.

*Open-freeze unbaked bourekas without the egg wash on a parchment lined tray. Interleave bourekas between layers of parchment paper in an airtight container then freeze. To serve, preheat oven to 190°C (375°F). Brush tops of frozen bourekas with egg wash and sprinkle with cheese. Bake as above.