I think the first time I had boureg/burek/bourek/borek was in Zagreb (Croatia), when it was still Communist and lots of boy soldiers with big rifles were stomping around the place. Though nowhere near as many as in Belgrade. Yugoslavia as it then was, really opened our eyes. We realised how amazingly safe and protected we were at home; never having to think about wars and soldiers in the streets, and secret police coming onto the trains to check out your passports. We are damn lucky in Australia! Anyway folks, here's the pie recipe:=)
add some veg. to your plate |
Adapted from Delights From The Garden Of Eden:
ingredients:
1 tbs olive oil
500g. (1 lb) of minced beef
2 medium brown onions, finely chopped
1 tbs tomato paste
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp dried chilli flakes (optional)
1 cup (60g.) parsley, finely chopped
2 sheets of frozen pastry - shortcrust and/or puff
4 slices of vintage tasty cheddar cheese (optional)
1-2 tbs of milk for glazing the top
1-2 tbs of sesame seeds (I used furikake - Japanese seasoning)
Method:
Heat the oil in a large skillet over a medium-high heat
Tip in the beef, spread it out in an even layer and let it sizzle away for about 5 minutes
Stir it a few times as it cooks for another 5-10 minutes
Now add the onion, give it a stir and stir regularly while it cooks for about 10-15 minutes
In goes the tomato paste, salt, pepper, allspice, cinnamon and chilli
Give it a good stir, and cook for a few minutes, stirring now and then
Take the pan off the heat, cool for a few minutes and add the parsley
Leave the mixture to cool right down
Grab a baking tray; line with baking paper or a silicone baking mat
Place a thawed sheet of shortcrust pastry on it
Spread the meat filling in an even layer over the pastry
Plop on the cheese slices if using
Place another sheet of pastry - use shortcrust or puff - over the top
Brush with milk and sprinkle on the sesame seeds
Bake at 190C for about 30 minutes or till golden
Notes:
I used shortcrust on the bottom, and puff on the top
ingredients gathered |
let the minced beef sizzle at medium-high for about 5 mins. |
stir in the parsley |
spread the meat over the pastry |
place the cheese slices over the meat filling |
puff pastry on top with sesame seeds |
golden brown and delicious after 30 mins @190C |
serve with peas and creamy potatoes |
parsley artwork by sherry's pickings |
(Mr P. says it looks like a tree on the African savannah! Hmmph!)
It is amazing to live without that fear. We had a terrible time of it prior to 1994 in South Africa, just not as bad as that.
ReplyDeleteyes we stayed with an old couple in Sopron Hungary and they were terrified of being seen with us at the train station. so hard to believe that people have had to live like that.
DeleteWe are definitely lucky having all the freedom we do and like you, I didn't realise how much until I travelled overseas!
ReplyDeleteLucky indeed!
DeleteAs a lifelong American, I have always been safe in my own country, but I’m horrified at how we are treating large numbers of innocent people, especially children, in our current atrocious climate of persecution and fear. As of now, I have no way to influence my own government other than voting (which is somewhat corrupted). Sad to be political, but you gave me a prod here.
ReplyDeletebest... mae at maefood.blogspot.com
hi Mae
DeleteI know what you mean. i am feeling ashamed to be australian lately with our awful government not doing the right thing by the refugees. letting them stay locked up for over 5 years is just disgusting. Surely there should be a limit - say 2 years? and then they have to be freed. i am deeply embarrassed by our policy.
I love this dish, your take on the borek/boureg is perfect and so much more achievable, I have filed this to make for lunch on Saturday. We certainly do take our Australian freedom for granted and we are seriously, the luckiest country in the world.
ReplyDeleteThanks so much merryn. Yes we are so lucky here. Hope the pie turns out well for you. Cheers sherry
ReplyDeleteSigh, the world can be so messy, can't it? As Mae suggested, far messier in the US than most of us would have thought possible. Anyway, terrific dish! I rarely make meat pies -- this is excellent inspiration. Thanks!
ReplyDeletethanks KR. nice to have you drop by. cheers S
DeleteThis recipe looks so tasty, I love a good pie and there are lots of nice flavours happening in this one. Pauline
ReplyDeletethanks muchly pauline.
Delete