Pacanga borek

Borek are crisp Turkish pastry parcels that can be served for anything from an appetizer to a weekend brunch. This version is filled with a Turkish cured beef (which can be substituted with corned beef or another cold cut of meat), aged cheese and mushrooms.

Credit: Adam Liaw

• makes

  8

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 sheets filo pastry
• 3 eggs
• 1 tsp salt
• 60 g (1 cup) dried breadcrumbs
• 8 slices beef pastırma (or another cold cut of meat, including corned beef)
• 1 tomato, halved and thinly sliced
• 65 g (½ cup) shredded aged kaşar (or aged mozzarella)
• 1-2 pine mushrooms or portobello mushrooms, thinly sliced
• 250 ml (1 cup) vegetable oil

Instructions

1. Cut the stacked filo sheets in half to make 8 pieces. Whisk the eggs and the salt together in a shallow bowl and place the breadcrumbs in another bowl.
2. Cut the pastırma into strips about 3 cm wide and 10 cm long. Place a strip of pastirma across one short end of each filo pastry sheet, about 5 cm from the bottom. Top each with 4 slices of tomato, 2 tablespoons grated cheese and a few slices of mushrooms. Fold the ends over the strip of filling, then fold in the sides and tightly roll up, brushing the ends with the a little beaten egg mixture to help them stick.
3. Heat the vegetable oil in a deep frying pan over medium heat. Add a drop of water to the oil and if it sizzles, the oil is ready. Woking 2 at a time, dunk the börek into the egg mixture, then roll in the breadcrumbs. Pan - fry the rolls for 2 minutes on each side or until golden. Drain on paper towel, then repeat with the remaining börek. Cut in half on the diagonal and serve hot.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.