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ENSAR YUFKA

Potato and onion börek

Let the potatoes steam dry and cool the filling before assembly. A wet or hot filling makes the pastry less crisp.

Preparation: 40 minutesCooking: 35 minutesTotal time: 80 minutes4 servings
Potato and onion börek
Generated illustration of the recipe

Method

  1. Cut the potatoes into 2 cm cubes. Boil in water for about 12 minutes until tender. Drain, let the steam escape for 2 minutes and roughly mash. Meanwhile, heat a conventional oven to 180 °C.

  2. Cook the onion in 1 tablespoon oil for 5 minutes. Stir in the paprika and salt and mix with the potatoes. Let the filling cool for about 10 minutes. In a separate bowl, whisk the egg, yogurt and remaining tablespoon of oil.

  3. Grease a dish about 20 × 25 cm. Trim or fold the pastry to fit. Add 3 sheets, brushing each lightly with the yogurt mixture. Spread the potato filling evenly and cover with the final 2 sheets, brushing those as well. Reserve some mixture for the top.

  4. Fold the edges inward, brush the top and bake for 30 to 35 minutes until golden and piping hot throughout.

  5. Rest for 5 minutes before cutting into portions, so the filling holds together better.

    Rest for 5 minutes before cutting into portions, so the filling holds together better.
    Generated illustration of the recipe
Tip

Let the potatoes steam dry and cool the filling before assembly. A wet or hot filling makes the pastry less crisp.

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