Borek with beef chilli and pine nuts

April 17, 2016

 

 

 

Ingredients

 

220gr pack of ready rolled filo pastry

1 tablespoon olive oil

250 gr 5% fat lean beef mince

1 small onion diced

1 chilli diced

50 gr pine nuts

2 eggs

125 ml olive oil

75 ml fat free yogurt

1 tablespoon olive oil

Sesame

 

 

1. Toast the pine nuts until they are fragrant and golden, put them in a bowl and keep aside.

2. In the same frying pan heat the olive oil and add mince and onions.

3. Cook the mince, chilli and onions breaking up the mince into small pieces for 20 minutes until brown and cooked through.

4. Heat the oven to 220 C / 200 C fan / gas mark 7.

5. Mix the olive oil, eggs and yogurt in a bowl.

6. Use a square oven dish that is smaller than the size of the filo pastry sheets, brush the dish with olive oil.

7. Lay the the filo pastry ensuring that the excess length of the pastry  drapes on the side.

8. Put 2 tablespoon of the egg mixture and brush the pastry with it.

9. Put an other layer of filo pastry, ensure that the excess length of pastry drapes on the opposite side.

10. Brush with 2 tablespoons of the egg mixture.

11. Repeat until you have 3 filo sheets left.

12. Put the cooked mince on the last layer of the pastry and spread evenly.

13. Put the last 2 layers of filo pastry as before brushing with the egg mixture after each one.

14. After the last pastry is placed start folding in the excess pastries on the sides one by one. Brushing with 1/2 table spoon of egg mixture after each layer.

15. Once all the sides are folded, pour the leftover egg mixture and brush evenly.

16. Sprinkle sesame and bake in the oven for 30 minutes or until the top is golden brown.

 

 

 

 

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