Burek

Method3 steps

1. 1

   Step 1: Heat the oven to 200°C. Peel and finely chop all the onion (150 g). Use some of the measured oil to fry all the onion and ground beef (150 g), breaking up the meat, until the onion is soft and the meat fully cooked. Season with salt and pepper. Reserve the remaining measured oil for the tray and pastry.

   Uses 150 g ground beef · 150 g onion, peeled and finely chopped for filling · Some of the measured 40 g oil for the filling · Salt for filling, to taste · Black pepper for filling, to taste

2. 2

   Step 2: Grease a round baking tray with some of the remaining measured oil. Lay filo in the tray, cover with a thin layer of prepared filling, then cover with another filo layer and brush that pastry well with some remaining oil. Keep the rest of the filling, filo and oil for further layers.

   Uses Some filo sheets for the first layers; hold the rest · Some cooked filling for the first layer · Some remaining measured oil for the tray and first pastry layers

3. 3

   Step 3: Continue alternating thin layers of the held cooked filling and filo, brushing pastry with the held oil, until you have five or six layers and all the filling is used. Finish with filo and brush the top with the remaining oil. Bake in the heated oven for thirty minutes until golden and crisp. Cut into four quarters and serve.

   Bake Burek · 30 minUses The started layered pastry · All the remaining prepared filling · Remaining filo sheets for further layers and the pastry top · Remaining measured oil for further pastry brushing