The layers here work on the same principle as puff pastry but are made by hand rather than bought: the dough is brushed with fat, folded, rested and folded again. Each round multiplies the number of layers.
Ingredients
For the dough
For the layers
For the filling
For the top
Method
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Knead the dough
Knead the flour, water, salt and vinegar for 12 minutes. The vinegar relaxes the gluten and makes rolling easier.
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Rest
Cover and leave for 30 minutes.
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First fold
Roll the dough into a thin rectangle, brush with the butter and oil mixture and fold in three.
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Repeat
Roll the folded dough out again, brush with fat and fold in three. Do this three times.
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Cook the filling
Fry the onion in butter for 6 minutes, cook the mince until it takes its liquid back up, add the spices and parsley and cool.
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Fill
Divide the dough into 8 pieces, roll each one out, add filling and make a square parcel.
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Bake
Brush with egg yolk, scatter with sesame seeds and bake at 190 degrees for 30 minutes.
Tips
- Rest the dough for 10 minutes between folding rounds, or it springs back as you roll.
- Do not leave out the vinegar; it relaxes the gluten and lets the dough roll thin.
- Cool the filling completely, as hot filling melts the fat between the layers.
Nutrition
Values are per serving and approximate.