The only difficulty here is the order of the folding. You put filling at the end of a strip and keep turning it over into triangles, the way a flag is folded. The first two are confusing and by the third your hands have it. Sealing the end of the strip with paste is essential.
Ingredients
For the börek
For sealing
For frying
Method
-
Make the filling
Mix the mashed potato, fried onion, salt, pepper flakes and parsley.
-
Cut the strips
Cut the pastry into long strips 8 centimetres wide.
-
Add the filling
Put a teaspoon of filling at one end of a strip.
-
Fold
Fold the corner over the filling into a triangle, then keep turning the triangle over until the strip runs out.
-
Seal
Seal the final end with flour paste.
-
Fry
Fry in hot oil for 3 minutes all over and transfer to kitchen paper.
Tips
- Do not cut the strips too wide; wider than 8 centimetres and the triangle does not sit properly.
- Too much filling overflows as you fold and breaks up in the oil.
- They bake too: brush with egg yolk and give them 25 minutes at 190 degrees.
Nutrition
300
kcal
11 g
Protein
18 g
Fat
25 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.