Puff Börek, Crispy Crispy Crispy
Puff Börek (Burek) or burek is a type of pastry made of thin dough called pylo or yufka, developed in Ottoman cuisine. You can enjoy it as a simple fried food.
Ingredients
For the pastry
- 1 kg Flour
- 4 tablespoons margarine
- 2 eggs
- Salt
For the filling
- 3 tablespoons margarine
- 5 onions
- 500 gr. minced mutton
- Pepper
- Salt
- 1 pinch parsley, chopped
To fry
- 5 cups oil
Details
Serves: 10
Method
Step 1
Sieve the flour onto a board, make a hollow in the centre and break the egg inside, add the salt, butter, 50 g of the margarine and vinegar, gradually mix in the flour, working outwards.
Add the water slowly, kneading until you have a soft, springy dough. Cover with a damp cloth and set aside for 10 minutes.
Form a long thin roll, divide into pieces 5 cm in length and roll into balls. Flour the board and roll out each piece to the size of a plate with an ordinary rolling pin, then using a long slender Turkish rolling pin roll out to 30 cm in diameter.
Step 2
Melt the remaining 100g of margarine, brush over each sheet of pastry and stack one on top of the other.
Do not grease last sheet. Place in a floured baking tray, cover with a cloth and refrigerate for about 1 hour.
Step 3
Mix the onions and meat. Put the stack of pastry sheets onto a floured board and flouring liberally, roll out all that once until you have a very thin pastry, using a slender rolling pin.
Starting 4 cm away from the lower edge of the pastry place teaspoonfuls of the filling at regular intervals in a line.
Brush the area between them with water, then fold the lower edge of the pastry over the top and using a knife or pastry cutter cut out around each lump of filling to form moon-shaped pastries. Repeat until finished.
Step 4
Heat 4 cups of sunflower oil in a saucepan and fry the pastries, stirring occasionally with a strainer spoon until they have swelled up and are golden brown all over.
Remove onto kitchen paper to drain off excess fat and serve hot.
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