Burek with Meat
Where the recipe tells you to divide the dough into two dough balls, those new to stretching dough can divide it into three dough balls.
Recipe
Recipe adapted from Andrea Pisac's cookbook Croatian Savoury Baking
Makes 1 large burek or 6 individual bureks
For the phyllo dough:
500g bread flour
40g bread flour, extra
4g salt
280ml water, lukewarm
20ml sunflower oil, plus more to coat the dough
10ml apple cider vinegar
For the meat filling:
200g onion, finely chopped
350g beef mince
10g salt
2g pepper
30ml water
For the coating:
100ml water
50ml sunflower oil
Makes 1 large burek or 6 individual bureks
For the phyllo dough:
500g bread flour
40g bread flour, extra
4g salt
280ml water, lukewarm
20ml sunflower oil, plus more to coat the dough
10ml apple cider vinegar
For the meat filling:
200g onion, finely chopped
350g beef mince
10g salt
2g pepper
30ml water
For the coating:
100ml water
50ml sunflower oil
For the phyllo dough: Sift the flour into a mixing bowl. Add the salt and whisk to blend evenly.
Combine water, oil and vinegar in a bowl, stir then pour into the flour mix. Using a wooden spoon, bring the dough together-it will be shaggy at this point.
Use a stand mixer fitted with a dough hook to work the dough at medium speed for 5-6 minutes, The dough should come away from the sides of the bowl easily. Transfer it to a work surface and give it a few kneads. The dough should not stick to your surface or your hands.
(If you don't have a stand mixer, knead by hand for about 20 minutes).
Divide the dough into two equal parts/dough balls. Place each in a separate dish, brush with a thin layer of oil and cover with cling film. Set aside to rest for at least one hour at room temperature.
Combine water, oil and vinegar in a bowl, stir then pour into the flour mix. Using a wooden spoon, bring the dough together-it will be shaggy at this point.
Use a stand mixer fitted with a dough hook to work the dough at medium speed for 5-6 minutes, The dough should come away from the sides of the bowl easily. Transfer it to a work surface and give it a few kneads. The dough should not stick to your surface or your hands.
(If you don't have a stand mixer, knead by hand for about 20 minutes).
Divide the dough into two equal parts/dough balls. Place each in a separate dish, brush with a thin layer of oil and cover with cling film. Set aside to rest for at least one hour at room temperature.
Enjoy!