Filo Pastry Potato Borek | Episode 466

10:00

SERVES: 40 BOREKS
PREP TIME: 1 HR 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 1 HR 30 MINS










Ingredients

  • 3 eggs
  • 215 ml yogurt
  • 600 ml milk
  • 100 ml olive oil
  • 16g baking powder
  • 40 sheets of filo dough
  • nigella, poppy or sesame seeds
Potato filling
  • 10 medium potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste (hot)
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • handful of fresh or dried parsley, chopped
Method

1. To make the filling, cook the potatoes until soft. Heat the oil, tomato and pepper paste in a pan. Add the potatoes, stir and mash the potatoes together with the tomato and pepper paste. Add the black pepper, red pepper flakes and salt. Saute for a few minutes. Remove from the heat and stir in the parsley. Transfer the potato mixture to a plate and allow to cool completely.

2. To make the sauce, stir together the milk, yogurt, eggs, oil and baking powder.

3. Preheat the oven to 170 C / 340 F and line 2 baking sheets with parchment paper.

4. Open the packet of filo pastry and cover with a cloth to avoid the pastry from drying out.

5. Dip a sheet of filo dough into the mixture and place on a cutting board. Place potato mixture in the center and roll up from the end where you put the filling. Swirl the börek sausage into a rose shape and place on the lined baking sheet. Repeat with the remaining mixture and filo dough.

6. Sprinkle some seeds on top of each borek and bake in preheated oven for about 20 minutes.

* Börek keeps well for 20 days stored in an airtight container or zip bag in the fridge. Reheat in the oven or microwave before serving.











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