Borek with Beef
454gr Filo Pastry
50ml Extra Virgin Olive Oil
157.5 ml of Milk
120ml of Water
1 teaspoon of Salt
For the filling:
250gr medium Minced Beef
1 finely sliced Onion
2 finely diced Tomatoes
1 small chopped Cubanelle or Long Green Pepper
Pinch of Salt
Pinch of Black Pepper
You will also need a greased ovenproof casserole dish
How to prepare
Pre-heat the oven to 175˚C.
Whisk together the eggs, olive oil and milk.
Put the salt, black pepper, beef and onion in a pan and cook on a medium heat until the beef is done.
Add the tomatoes and pepper, cook for a further 5 minutes, sprinkle on the parsley and set aside.
Place two sheets of the filo pastry in the bottom of the casserole dish and drape over the sides.
Spread 2 or 3 tablespoons of the egg mix on top of the pastry.
Take another two sheets of pastry, fold them in half and place on top of the egg mixture.
Spread all the beef mixture onto the pastry.
Layer the pastry and the egg mix on top and continue the process until all the pastry is used.
Fold over the sides of the bottom layer.
Pour the remaining egg mix on top (this prevents it from burning whilst cooking.
Place the dish in the fridge for 2-3 hours (this helps to crisp the pastry during cooking).
Bake for 20-25 minutes or until golden brown.