Meat pie (Phyllo dough) – Böreği
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.
- Mix well the ground meat, cubed onion, salt and pepper.
- 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.
- Cover the dough and let it rest at room temperature for 15min.
- 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
- Use the rolling pin to spread the dough into 20cm circle (yufka). Brush each yufka with oil and leave covered for at least 15min
- 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.
- 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.
- Preheat the oven to 250C and bake burek for 20-22min