Sunday, 16 March 2008

PUF BOREK with minced meat

KIYMALI PUF BOREGI ( Puff pastry filled with minced meat.)
This is a very easy way of making borek by using ready rolled puff pastry. In Turkey filo pastry is very popular which i will give recipes in coming weeks. But this borek is my daughters favorite and lovely for an occasional treat.

  • 1 pack of frozen JUS.ROL ready rolled puff pastry , two sheets in a pack
  • 1 pound of minced meat
  • 1 onion
  • fresh parsley or dried mix herbs
  • salt, black pepper
  • 1 egg yolk
  • Little oil

Defrost the pastry overnight in the fridge or at room temperature while you prepare the filling.
For the FILLING: Dice the onion, fry in little oil. Add the mince, stir fry until the meat is brown. If it sticks to the pan, add one or two tblsp of water during cooking. After 10-12 minutes of stir frying, add the parsley and the seasoning. Put aside and let it cool.
In a small bowl whisk the egg yolk. Cut one sheet of pastry in half (length-wise). Add the filling and fold (like a sausage roll). Make sure the sides stick together. Then cut the pastry in to 2inch sections. Put them face down on a greased baking tray. Do the same with the second sheet of pastry. Then brush the rolls with the egg yolk and cook in preheated oven at 180c for 20-30 minutes. 

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