Taking the filling all the way to a purée is a common mistake. Roughly crushed potato leaves some texture in the mouth, while purée disappears inside the pastry. Fry the onion well too; it is the only thing balancing the blandness of the potato.
Ingredients
For the mixture
For the börek
For the top
Method
-
Fry the onion
Cook the onion in butter for 8 minutes, until golden.
-
Crush the potato
Crush the boiled potato roughly with a fork; do not mash it smooth.
-
Combine
Mix the onion, spices, salt and parsley into the potato and cool it.
-
Make the sauce
Whisk the milk, oil and eggs.
-
Layer
In a greased tray lay pastry, sauce, pastry, filling in turn, dividing the filling between two layers.
-
Bake
Brush with egg yolk, scatter with nigella seeds and bake at 180 degrees for 35 minutes.
Tips
- Boil the potatoes in their skins; peeled potatoes take up water and the filling turns runny.
- Do not under-fry the onion. All the flavour of potato börek is in the fried onion.
- Cool the filling completely, as hot filling melts the pastry.
Nutrition
340
kcal
10 g
Protein
17 g
Fat
38 g
Carbs
3 g
Sugar
3 g
Fibre
Values are per serving and approximate.