Meat borek

By: Margaret Fulton
From: Encyclopedia of Food and Cookery
Makes: 24

A savoury pastry from Turkey, served hot. Featherlight pastry is wrapped around fillings made from spinach and eggs, pumpkin, cheese, meat or fruit. Borek vary in size from small, cigar-shaped mouthfuls to cushion-shapes to serve 3 or 4, or enormous ones baked on a tray for parties.

This simplified recipe is made with meat and filo pastry.

Ingredients

Quantity	Ingredient
375g	minced lean beef or lamb
2 tablespoons	olive oil
1	garlic clove, crushed
1	large onion, finely chopped
2 tablespoons	parsley, finely chopped
	salt and freshly ground black pepper
1	egg, beaten
6 sheets	filo pastry
60g	butter, melted

Method

Brown meat in olive oil, stirring with a fork to break up any lumps. Add garlic and onion and continue to cook and stir until onion is soft. Stir in parsley and season well with salt and pepper. Allow to cool, then stir in beaten egg.
Layer 3 sheets of filo in a greased 28 × 19 cm lamington tin, brushing generously with melted butter between layers. Spread meat filling over and cover with 3 more buttered sheets of filo. Press edges together. Pour any remaining butter over top. Bake in a preheated moderate oven for about 25 minutes or until pastry is crisp and golden brown. Serve hot or cold, cut into squares.

Variation

Cocktail borekler: small cigar-shaped borekler are made by folding a buttered sheet of filo into 4. Brush with butter, put a spoonful of meat filling in a cigar shape on the centre, fold in ends and roll up. Repeat with remaining ingredients. Place seam side down on a baking tray, brush with butter and bake in a preheated moderately hot oven for 20 minutes or until golden.

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