LOW FAT FILO P TRIANGLES FILLED WITH MINCED MEAT (Nuska boregi)

These boreks are quick to make and low in fat so you can enjoy them without feeling guilty. Great for lunch with some salad or as a party nibble or  as a snack when hungry. Makes 18 triangles. VEGETARIAN OPTION : Fill the pastries with goats cheese and onion filling or spinach, potato and cheese filling.

INGREDIENTS

• 6 sheets of filo pastry ( 40 cm x 26 cm ), defrosted if frozen.
• 350- 400 g lean steak mince
• 1 onion, chopped finely
• 2 tbsp fresh herbs or 1 tsp dried herb
• pinch of chilli flakes ( optional )
• Salt and ground black pepper
• milk for glazing
• 1 egg yolk for glazing
• nigella seeds

METHOD

1) First cook the mince in a noon stick frying pan with the onion until cooked and browned. I used no oil but add a tsp oil if you need to and drop of water if the mince gets too dry. 

2) Add the herbs and spices, season and set aside to cool. Pre- heat the oven 180 c, 160 Fan setting.

3) Place  all 6 filo pastry on a clean bench and cut into 3 equal parts lengthwise. So you will have 3 equal lots of strips of pastry of 40 cm x 9 cm. Now you have 18 strips of filo pastry.

4) Cover the strips with damp cloth to prevent them drying. Take one strip and place 1-2 tbsp of the mince mixture near one end of the strip and then fold the strip into a triangle shape as if you are folding a flag. Continue folding triangles down the entire strip of the pastry.

5) Moisten the end of the triangle with water and stick it to the end of the triangle. Repeat the same with rest of the filo strips. During the process if you break  some of the pasty, don't worry and roll it like a cigar and cook together with the rest of the boreks.

6) Grease a baking tray with spray oil or brush it lightly. Place all the triangles and brush them with milk first then brush  the boreks with egg yolk. Sprinkle with nigella seeds, sesame or poppy seeds.

7) Cook on preheated oven  on 180 c, 160 c fan setting for 15-20 minutes until crispy and lightly golden in colour.

8) Take the boreks out and serve them warm. Eat them cold the next day or heat in the pan to warm them up before serving.