If you can’t find wild boar for this recipe, lamb or veal is a good substitute. Don’t forget to keep the base of the dish really moist – the pastry soaks up all the juices and it’s the best part! It’s worth seeking out the yufka pastry – filo pastry is a good substitute but it’s just not the same.






Skill level

Average: 3.1 (85 votes)


  • 3 litres wild boar stock (or lamb or veal stock)
  • 2 bay leaves
  • 1 sprig of rosemary
  • 1 tsp white peppercorns
  • 3 egg yolks
  • 60 ml (¼ cup) water
  • 250 ml (1 cup) olive oil
  • 3 sheets yufka pastry (see Note)

Boar filling

  • 1 kg wild boar shoulder, coarsely minced
  • 4 garlic cloves, crushed
  • 2 stalks rosemary, leaves finely chopped
  • 1 tbsp black pul biber (Aleppo pepper)
  • ½ tsp ground black pepper
  • pinch of salt
  • 1 tsp ground coriander
  • 60 g (¼ cup) biber salçası (Turkish red capsicum paste)
  • 60 ml (¼ cup) olive oil
  • 1 cup caramelised onion (see Notes)
  • 1 Desiree potato, cooked, peeled and pushed through a potato ricer

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the stock, bay leaves, rosemary and peppercorns in a heavy-based saucepan and simmer over high heat until reduced by half. Strain and discard the solids.

To make the filling, place all the ingredients in a bowl and, using clean hands, combine well. Add just  enough reduced stock to moisten the mixture and reserve the remaining stock. Divide the filling into 6 equal portions.

Preheat the oven to 190°C. Combine the egg yolks, water and olive oil in a bowl.

Working with one sheet of pastry at a time and keeping the others covered, cut the pastry in half. Brush both halves all over with the egg and olive oil mixture. Place a portion of filling in a log shape along one long side of both pastry halves. The log should be as long as the width of the dish you’re cooking them in. Roll up the log, folding in the sides as you go, then place, seam-side down in a baking dish just big enough to fit the logs snugly. Repeat with the remaining pastry and filling. Lift up one side of one log and pour the stock underneath, then bake for 30 minutes or until golden and crisp on top. Serve immediately.



• Yufka pastry is an unleavened Turkish pastry used in sweet and savoury dishes. It is rolled into thin round sheets and is available from Middle Eastern delicatessens.

•  To make caramelised onions, heat 200 ml canola oil in a heavy-based saucepan over low-medium heat. Add 3 thinly sliced brown onions and cook, stirring regularly, for about 30 minutes or until caramelised.