Rezika'S Cheese & Potato Bourek (Algerian Spring Rolls) - cooking recipe

Ingredients

20 -24 spring rolls, pastry sheets (approx 21cm x 21cm)
2 1/2 - 3 cups mashed potatoes
3/4 - 1 cup cheddar cheese, grated (mature or sharp)
1/2 medium brown onion, finely chopped
1 medium pickled gherkin, finely chopped
3 tablespoons fresh parsley, finely chopped
1 tablespoon margarine or 1 tablespoon butter
salt
black pepper (freshly milled)
flour, & water for the paste

Preparation

Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
Fill & roll your bourek as follows:
Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1\" up from the bottom of the sheet & the line of filling should have a fraction over 1\" of spring roll sheet visable on both the left & right side.
Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
Repeat these steps with the remaining spring roll sheets.
Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!