Bourek à la ViandeMeat and Egg Pastry Rolls
Bourek à la Viande wraps a cooked meat-and-egg filling in thin pastry before frying. The filling should be dry and cool enough not to soften the pastry.
Prep
30m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pastry
- 8pcsWarka Pastry
- 1pcsEgg (beaten)
Frying
- 500mlVegetable Oil
Filling
- 350gGround Beef
- 160gOnion (finely chopped)
- 20gFresh Parsley (finely chopped)
- 2pcsEgg (hard-boiled and chopped)
- 3gRas el Hanout
- 2gTurmeric Powder
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the ground beef in a skillet over medium heat and cook until it starts to brown. Add the onion and cook until soft.
- 02
Season the ground beef with the ras el hanout, turmeric powder, salt, and black pepper. Continue cooking until the mixture is dry enough to hold together and the meat reaches 71°C (160°F), then remove it from the heat.
- 03
Let the filling cool slightly, then fold in the fresh parsley and the chopped eggs.
- 04
Lay out one sheet of warka pastry, place a strip of filling near one edge, brush the edge with the beaten eggs, and roll it into a tight cigar. Repeat with the remaining pastry and filling.
- 05
Heat the vegetable oil to 175°C (350°F) in a deep pan. Fry the rolls in batches until crisp and deeply golden, turning them so they color evenly.
- 06
Drain the rolls well and serve them hot while the pastry is still crisp.
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