Shop your pantry for most of the ingredients in this scrumptious, meat-filled pastry dish. Serve your börek – savoury Turkish pastry – for breakfast, lunch or dinner!
Ingredients
Method
Heat oil a large heavy-based frying pan on medium high heat. Cook onion for 3 minutes or until softened. Add garlic and spices, cook for 1 minute. Add turkey mince, cook for 5 minutes,
breaking up any large pieces with back of a spoon. Stir through currants, pinenuts and passata. Reduce heat to low and simmer for 5 minutes or until reduced and thickened. Cool.
Pre heat oven to 180C. Lightly grease a round 23cm base (30cm top) oven proof dish.
In a small bowl, combine egg, yoghurt and melted butter.
Lay one sheet of pastry on a clean surface and lightly brush with egg mixture. Place another sheet on top and lightly brush with a little more egg mixture. Repeat 2 more times to give 4 layers. Arrange one third of cooled meat mixture along long side of pastry edge. Carefully roll up tightly to form a log and then into a spiral shape in centre of prepared dish. Repeat with remaining pastry and meat to make two more logs, adding to spiral shape in dish to create a large spiral. Spray with oil spray and bake for 25 minutes until golden brown.
Serve drizzled with pomegranate molasses, labneh and parsley leaves.
After more vegetarian dishes? Try these:
Caramelised carrot, feta and rice pie
Herb and cheese bear claws with carrot and sultana salad
Broad bean, lemon and mint bruschetta
You might also enjoy making this spinach, cheese and winter vegetable pastry coil
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