Borek Pastry with Minced Meat
3 sheets of Filo Pastry
250ml of Milk
8 tablespoons of Olive or Sunflower Oil
300gr minced Beef or Lamb
2 medium size finely chopped Onions
2 tablespoons of Pine Nuts
2 tablespoons of Currants
2 teaspoons of Salt
2 teaspoons of Sugar
1 tablespoon of Black Cumin Seeds
How to prepare
You will need a greased ovenproof dish for this recipe.
Preheat the oven to 180˚C.
Heat 4 tablespoons of oil in a pan, add the onions and cook for 1 minute.
Stir in the pine nuts, brown slightly then add the meat and currants.
Add the sugar and black pepper and cook until the juice has evaporated then leave to cool down.
Place one sheet of the filo pastry in the oven dish draping the pasty over the sides.
Divide the remaining filo into 3 or 4 pieces making them the same size as the oven dish.
In a separate bowl, beat the egg, milk and 4 tablespoons of oil and brush over the filo pastry in the dish.
Now add a layer of meat mixture, another layer of filo and then egg mix and continue using the remaining filo sheets leaviing enough egg mix to use on the top.
Fold the filo pastry over the top and pour the remaining egg mix over then sprinkle on the cumin seeds.
Place in the oven and cook until the top becomes brown and crispy.
Allow the dish to cool for 10 minutes before serving.
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