Turkish Berek (Puff Pie) with Potatoes and Pumpkin
by Editorial Staff
Turkish burek (berek, burek) is made with cheese, meat, spinach, etc. I decided to try borek with pumpkin and potatoes. Thin unleavened stretched dough is prepared surprisingly simply, it does not need to be rolled out. Try to make a puff pastry with potatoes and pumpkin, you will succeed.
Ingredients
For the dough:
- Flour – 300 g
- Warm water – 150 ml
- Salt – 1/2 teaspoon.
- Vegetable oil – 50 ml (for greasing the dough)
For filling:
- Potatoes (raw) – 500 g
- Pumpkin (raw) – 500 g
- Bulb onions – 1 pc.
- Fresh greens – to taste
- Garlic – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Besides:
- Egg – to grease the cake
- Sour cream – for greasing the cake
- Vegetable oil – for lubricating the mold
Directions
- Mix flour, warm water, salt and knead the dough.
- Cover the dough with a hot bowl and leave for half an hour.
- Chop the onion finely.
- Chop the garlic and herbs.
- Grate the pumpkin on a coarse grater.
- Fry the onion in heated vegetable oil. Add pumpkin to it.
- Grate the potatoes on a coarse grater and immediately add to the pumpkin.
When the filling is almost ready, add salt, add herbs and garlic, heat until tender. - Divide the dough into pieces, roll up, brush with butter and leave for another 10 minutes.
- Roll out three cakes 3-4 mm thick.
- Place them on top of each other, greasing with oil. Leave it on for 10 minutes.
- After 10 minutes, take the first cake and stretch it gently.
- Stretch the cake until it is transparent.
- Spread one third of the potato and pumpkin filling evenly on a thin flatbread.
- Roll the filling into a roll.
Do the same with the other two tortillas and the remaining filling.
- Place the rolls in a greased pan and brush with a loose egg and sour cream.
- Bake borek (puff pastry) with potatoes and pumpkin in a preheated oven at 200 ° C for about 25 minutes.
Bon Appetit!
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