Pekar i Pekarica

Pekar i Pekarica
  • Home
  • About Us
  • Categories
    • Vegan
      • Vegan Appetizers
      • Vegan Soups and Chowders
      • Vegan Main Courses
      • Desserts
      • Breads
    • Appetizers
    • Soups and Chowders
    • Salads
    • Pies and Dough
    • Main Courses
    • Fish and Seafood
    • Sauces
    • Cakes
    • Cookies
    • Winter Stores
    • Holiday Recipes
  • Browse Recipes
  • Contact Us
  • Српски језик

Meat pie (Phyllo dough) – Böreği

Meat pie  (Phyllo dough) – Böreği
Meat pie  (Phyllo dough) – Böreği
Print

Meat pie (Phyllo dough) – Böreği

By Pekar Pekarica 25. November 2019.

 

Once you taste a pie made with fresh, homemade phyllo dough, you will understand that the premade, frozen phyllo is but a poor substitute for the fresh one. But is it easy to make? Well, it is definitely easier to eat than to make, but give it a shot, it doesn't cost you much. With little effort you can quickly get up to speed with phyllo dough. We hope this video provides you with a good learning reference.

 

Ingredients

  • Phyllo dough:
  • Flour (All-purpose) - 500g
  • Water - 270g
  • Salt - 8g (2 tsp)
  • Oil - 20g (2 tbsp)
  • Oil - 40g (4 tbsp) for brushing
  • Filling:
  • Ground meat - 500g
  • Onion - 200g
  • Salt - 5g (tsp)
  • Peper - 2g (tsp)
  • For greasing:
  • Oil - 120g (12 tbsp)

Instructions

  1. Mix well the ground meat, cubed onion, salt and pepper.
  2. Sift in the flour and set 4 spoonfuls of it aside. Add salt, mix well, and then add oil and lukewarm water. Mix the ingredients by hand or with a wooden spoon and then work the dough well before adding any additional flour. Once the dough has been formed, gradually add the remaining flour and work the dough into a ball.
  3. Cover the dough and let it rest at room temperature for 15min.
  4. Divide the dough into 2 pieces of about 380g each. Form the balls and leave them tightly covered at room temperature for at least one hour and a half
  5. Use the rolling pin to spread the dough into 20cm circle (yufka). Brush each yufka with oil and leave covered for at least 15min
  6. Stretch the dough over a table that is covered with a cotton tablecloth. Start stretching the dough with the outside of your hands, and then carefully stretch it around the table. Use the tips of your fingers to gently stretch the dough. The stretched sheet needs to be thin and transparent, while the thick edges should be removed.
  7. Drizzle the oil over the phyllo sheet, and spread one quarter (about 170g) of the filling over each end of the sheet. Fold the sheet, push out the air, and drizzle some more oil. Use the tablecloth to roll up the two sides of the sheet so that they meet at the middle of the table. Cut the sheet to separate the two so obtained tubes. Grease a 30cm diameter baking pan with oil and place the phyllo tubes in the pan while shaping them into a coil.
  8. Preheat the oven to 250C and bake burek for 20-22min

  • Facebook
Pies and Dough 25. November 2019.21. April 2020.

You may also like

View Recipe

Hamburger Buns

20. June 2020.
Pies and Dough
View Recipe

Khachapuri – Georgian Cheese Bread

3. June 2020.
Appetizers, Pies and Dough
View Recipe

Milk Rolls

27. May 2020.27. May 2020.
Appetizers, Pies and Dough

Post navigation

Bazlama – Turkish flatbread →
Contact Pekar Pekarica info@pekarpekarica.com

  • Fans Like
  • 0 Followers Follow
  • Fans Like

Archives

  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • December 2019
  • November 2019

Subscribe

Pekar i Pekarica

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took.

youtube

Website Navigation

  • About Us
  • Blog
  • Browse Recipes
  • Contact Us

Archives

  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • December 2019
  • November 2019

Subscribe to our Newsletter

© All Rights Reserved.