Burek - Meat pie

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This dish, of Turkish origin, is very popular in Croatia as a light meal which people buy to eat on the go. There is also a cheese version.


Filling:
- 150g/5.5oz lean beaf
- 150g/5.5oz onion
- salt
- pepper
- 40g/1.5oz oil

Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200C /392F for half an hour and cut in quarters and serve.



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