This pastry, coming from England's Cornwall region, is made by filling dough with a mixture of diced beef, potatoes, turnip, and onion, and sealing the edge with a crimped fold. It's baked in the oven as a satisfying lunch on its own.
Knead the flour, cold butter, cold water and salt into a dough and form into a ball; let rest in the refrigerator for 30 minutes.
Mix the beef, potato, turnip and onion with salt and black pepper; since the filling will cook in the oven, do not pre-cook it.
Roll out the dough and cut into circles, place filling on one half, fold over, and crimp the edge firmly with your fingers to seal.
Brush with beaten egg and bake in a preheated oven until golden.
Important: Press firmly when folding the edges; the seal must be strong so the filling's juices don't escape while baking in the oven. Caution: Don't chop the meat too finely — larger pieces of meat won't lose their flavor over the long cooking time. Allergen: contains wheat (gluten) and egg.
Brushing beaten egg over the börek before baking gives you the traditional shiny golden crust.
Admin DadaGastro · verified in test kitchenKızım da yardım etti, birlikte yapmak keyifliydi. Pişirirken evin her tarafı kokladı, komşular bile sordu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Su miktarını azaltınca kıvamı toparladı.
İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti.
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