This is delicious. The pastry is crispy and the filling so flavourful.
This is really easy to make and quick to.
Here is the video to the original recipe so you can watch it, I love his stuff. Now I feel he uses proper burek dough, which I find very hard to find where I live so I use filo dough. He also says it's 500g dough, I think that dough weighs more than filo. Just make sure you have at least 12 sheets of dough.
You can use just beef mince, but I prefer the pork and beef mix.
I have made this with plain tap water and it was delicious to. I also don't use up all of the water, as the filo I use is very thin and would fall apart.
If by chance your pan wasn't hot enough and your meat releases liquid, increase the heat and cook it out, you don't want the liquid.
I also lay one pastry sheet at a time on my bench, as if you stack them and you spill water on the sheets below, they can stick together. I also wipe up my bench frequently so no excess water is lying about.
This is a crazy easy idea that honestly tastes great and would be great for parties or just as a snack. It could be dinner to.
Makes 20-24 pieces
500g pork and beef mince
1 teaspoon salt
1/2-1 teaspoon vegeta, to taste
pepper, to taste
2 onions, finely diced
12 sheets filo pastry
350ml mineral water
30ml sunflower oil
Add oil to a large frying pan, place over a medium-high heat. When the pan is hot add the mince, cook for 5 minutes, breaking up the mince as it cooks, you don't want any large pieces. Season with salt, pepper and vegeta, to taste.
Add the onion, sauté on medium heat, for 10 minutes. Allow to cool for 15 minutes.
In a bowl mix together the mineral water and oil.
Preheat your oven to 220C/200C fan forced. Line a large baking tray with baking paper.
Roll up your pastry sheets and cut the roll in half, so you now have 24 strips of pastry.
Lay one sheet of pastry on your work surface, with one short side closest to you. Use a soup spoon, down the centre of your pastry drizzle some of the water mixture, not too much, you don't want soggy pastry, you just want to dampen the pastry, spread it out.
Scatter over a small amount of the mince mixture, don't add too much, and leave about 5cm from the furthest end from you meat free.
Place in your preheated oven and bake for 30-35 minutes until browned and crisp.
Pin it: www.pinterest.com.au/pin/399413060718300439