BOREK
Recipe video above. If you think this Borek looks amazing, just wait until you taste it!! A spiced lamb filling littered with pine nuts and currants encased in layers up on layers of flaky filo pastry arranged in a dramatic spiral, this pastry goes by various names incuding burek, bourekas, and byrek.It's an excellent return on effort, looking so much more difficult than it actually is to make!Vegetarian version - Use the spinach feta filling from Spanakopita!
Provided by Nagi
Categories Main
Number Of Ingredients 25
Steps:
- Cook onion and garlic: Heat oil on high in a large skillet. Cook onion and garlic for 2 to 3 minutes until softened.
- Cook lamb and spices: Add lamb and cook lamb, breaking it up as you go, until mostly changes from pink to brown. Then add all the spices and cook for 1 minute.
- Simmer: Add tomato passata and water, mix. Then add currants and pine nuts. Bring to simmer, turn heat down to medium low and cook until liquid reduces so the mixture is moist but not watery.
- Cool: Remove from stove and allow to fully cool before using.
- Mix ingredients in a small bowl. Set aside for at least 20 minutes.
- Preheat oven to 200°C / 390°F (180°C fan).
- Yogurt Wash (Note 4): Mix ingredients until combined.
- Prepare filo: Open the filo pastry packet and unroll the pastry. Peel one layer off and place on a piece of baking / parchment paper. Cover the remainder with a lightweight damp tea towel to stop them from drying out.
- Brush with yogurt wash: Drizzle / flick yogurt wash across filo using a pastry brush. Then lightly brush across surface in a thin layer. You don't need to cover every inch, just mostly cover the surface.
- Layer filo: Top with another filo pastry sheet, and brush this too with yogurt wash. Then repeat so you have 4 layers in total, but do not brush the last (4th) filo with yogurt wash once laid.
- Fill and roll: Place 1/3 of the Lamb filling along the bottom edge. Using the aid of a long kitchen knife to get it started, roll up into a log. Doesn't need to be tight and don't try, as the pastry is delicate.
- Make 3 logs: Repeat to make 3 logs, using all the Filling.
- Spiral: Take one log and place on a piece of baking / parchment paper. Coil into a spiral. Join a second log to the first by stuffing the ends inside each other, using yogurt wash to adhere. Continue forming the spiral. Log sides should be in contact but not tightly squished.
- Transfer to baking vessel: Brush a 26cm / 10.5″ cast iron skillet (Note 5) with melted butter. Then use the paper to transfer the borek into the skillet, and slide the paper out.
- Brush with butter: Brush the top with butter, sprinkle with sesame seeds.
- Bake for 40 minutes or until pastry is golden.
- Serve! Remove from oven. Cut wedges like pie. Serve with Lemon Yogurt Sauce!
Nutrition Facts : Calories 704 kcal, Carbohydrate 36 g, Protein 27 g, Fat 51 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 115 mg, Sodium 920 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
MINCED LAMB FILO TARTS
Good Food reader Steve Tyson sent in this recipe which combines spices and lamb with inspired results
Provided by Good Food team
Categories Drink, Snack
Time 1h5m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large frying pan. Gently cook the onion for about 10 mins, until soft. Add all the spices and the garlic, stir to combine, then cook for 1 min more. Throw in the lamb and break up with a wooden spoon so it gets coated in the onion and spices. Cook until brown.
- Add the vegetable stock and tomato purée, then simmer for 15-20 mins. Take off the heat, allow to cool, then chill in the fridge. When the mince is cold, take out 3 sheets of the pastry, brush with some of the melted butter and put them on top of each other on a flat board. Cut out 12cm x 8cm circles with a pastry cutter. Line a greased 12-hole tart tray with the filo to make little cases.
- Divide the lamb mixture between the 12 cases then cook for 15 mins, until the pastry is crisp and golden. Serve warm with some natural yogurt and chopped coriander.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.19 milligram of sodium
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
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GREEK LAMB PHYLLO TART - CHRISTIANN KOEPKE
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Servings 8Estimated Reading Time 4 mins
- Preheat oven to 375 degrees on convection setting. Lightly grease a medium to large cast iron skillet or baking dish. Working quickly to prevent drying, layer phyllo dough inside the prepared baking dish. Use 3-4 sheets at a time, overlapping each set. You’ll want to build a thick bottom crust. Overlapping prevents cracks in the middle. Continue until you have a thick layer, about 10-12 sheets minimum and about 4 crisscrossed layers. Coat the phyllo dough with olive oil, all the way out to the edges. Bake until golden brown, about 12-15 minutes.
- While the phyllo bakes, heat a cast iron skillet with a drizzle of olive oil over medium heat. Add garlic, stir and saute for 1-2 minutes. Add ground lamb, stirring until lightly browned. Stir in the spices and remove from heat.
- In a food processor, add ½ cup feta, lemon juice, 2 tablespoons olive oil, garlic paste and yogurt. Pulse until you reach your desired consistency. Leaving it a little chunky is nice for texture.
- Assemble the lamb tart: Spread the feta mixture on the baked phyllo crust. Top with lamb. Finish with fresh tomatoes, parsley and cucumber. Cut into squares and serve with a bowl of tzatziki nestled in the pan. Enjoy!
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