Cheese Burekas

2 large russet potatoes
1/2 lb of feta cheese, crumbled
1 cup finely grated parmesan cheese
2 eggs
Boil the potatoes in a pot over medium heat until fork tender, 7-10 minutes.
Peel the potatoes and place in a medium bowl. Mash the potatoes and allow to cool.
Add the Feta and Parmesan cheeses and the egg. Mix all the ingredients together, and set aside.

Dough
1 cup ice cold water
3/4 cup avocado or vegetable oil
1 tsp kosher salt
3 cups all purpose unbleached flour
1 egg, beaten for egg wash
Finely grated Parmesan cheese
Use a standing mixer with the dough hook and slowly mix the water, the oil, salt and flour until the dough comes together, about 3 minutes.
On a lightly floured surface, gently knead the dough.
Form the dough into walnut-size balls and place on a parchment lined baking tray.
Cover the balls with a clean dish towel and allow to rest for 30 minutes.
Preheat the oven to 350°F.
Use a rolling pin to form the dough into long oval shapes.
Place one teaspoon of potato and cheese filling at the bottom of the dough.
Lift the dough and roll upwards. Then pinch the ends and bring in to form a crescent shape.
Brush the tops of the burekas with a beaten egg.
Sprinkle with Parmesan cheese .
Bake for 20-25 minutes until crispy and golden brown.