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Turkish Pastrami Borek

Turkish Pastrami Borek


4 sheets Filo Pastry
150gr of Pastrami
1 peeled, deseeded, diced medium Tomato
28gr of grated Kaşar or Mozzarella Cheese
1 teaspoon of Butter
Pinch of Salt
Pinch of Pepper

For the glaze:
1 Egg Yolk

How to prepare

Preheat the oven to 200˚C.
Lightly fry the pastrami and tomato in the butter for 3 minutes and season with salt and pepper.
Place two sheets of pastry vertically on top of each other.
Cut the pastry in three strips from the top to the bottom.
Place a spoon of filling on the bottom edge of each sheet and sprinkle cheese on top.
Fold the end from the outside to the inside then roll it up.
Wet the open end with the water to seal it.
Put parchment paper on an oven tray and place the pastries on it with the folded side down.
Brush the tops with egg yolk and bake for 15-18 minutes until they are a light golden colour.
Alternatively these can be fried in hot oil until a light golden colour and then drained on kitchen paper to remove any excess oil.
The Turkish name for this dish is Paçanga Böreği

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