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Meat-filled pastries recipe (burek)
- Cuisine: Bosnian-Herzegovinian
- Serves 8 as a snack
In Bosnia, pita is the broad term for this pastry which is made with sweet and savoury fillings. Burek is the meat version, but it is also sometimes filled with soft white cheese.
Ingredients
650g (4⅓ cups) plain flour80ml (⅓ cup) vegetable oil, plus extra to brush
Meat filling
200g minced veal
200g minced beef
1 large onion, finely chopped
2 tsp sweet paprika
Preparation
To make pastry, combine 500g flour and 2 tsp salt in a bowl. Stir in 375ml warm water, 2 tbsp oil and enough of the remaining 150g flour until mixture forms a soft dough that isn’t sticky. Turn onto a floured work surface and knead dough for 3 minutes or until smooth. Divide into 2 balls and flatten each to 2cm-thick rounds. Place on a large plate and coat with 1 tbsp oil. Cover. Rest for 30 minutes.Meanwhile, to make filling, combine all the ingredients in a bowl and season with salt and pepper. Cover and refrigerate until needed.
Preheat oven to 200°C. To stretch dough, line a long rectangular table with a clean cotton tablecloth. Take one round of dough and place the edge over the back of your hands, so the rest of it hangs in the air. One at a time, move your hands up and down to rotate the dough, working your way around the edge of the dough until its weight allows it to stretch into a larger piece. When it is too large to handle, place it on the tablecloth. Using your fingers, gently shake and pull the edge of the dough towards you to stretch out the centre, until it is even and transparent; the dough will eventually cover the tablecloth. Trim the thick outer edges and discard.
Drizzle pastry with remaining 1 tbsp oil. Fold in the 2 short sides to form narrow panels. Leaving a 5cm border, place half the filling along the long edge closest to you, then fold border over filling. Roll up into a long, thin log.
Tightly coil burek on one-half of a greased oven tray. Repeat stretching and rolling with remaining dough and filling, placing second burek on other half of the tray. Brush generously with extra oil. Bake for 35 minutes or until the top and base are crisp and golden.
DRINK Bosnian rakia is hard to find here, so try Tekirdag Rakisi, Turkey ($53, 700ml)
As seen in Feast magazine, Issue 10, pg78.
Photography by Brett Stevens.
If you enjoyed this Meat-filled pastries recipe (burek) then browse more Bosnian-Herzegovinian recipes, pizza, pie and tart recipes, meat recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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