Print
Phyllo Meat Pie Pastry — Burek

Phyllo Meat Pie Pastry — Burek

Course Appetizer, Brunch, Party Food
Cuisine Bosnian, Croatian, Serbian, Turkish
Keyword beef, lunch, pastry, baking
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 pack Phyllo dough Filo
  • Oil -to brush the dough

Filling:

  • 1 tbsp. Oil
  • 1/2 Onion sliced or shredded
  • lbs.  1kg. Ground Beef 80%/20% fat
  • 1 1/2  tsp. Beef Bouillon Powder or to taste
  • 1/2 tsp. Ground black pepper
  • A pinch of Kosher salt

Instructions

  1. Preheat the oil, and drop sliced or shredded onion in the pan. Saute for 5 minutes -if you slice the onion, it will take more time to cook.
  2. Add ground beef and the rest of the ingredients for the filling. Mix, and try to break ground beef into small chunks. Cook until meat is no longer red (bloody), and it looks cooked completely. Take out the oil -I usually place a lid over it and drain as much grease as I can, or you can spoon it out. Set aside and start with the next step.
  3. Open up the box of filo dough. If you are going to use for fewer people use fewer sheets. I always use two (2) Phyllo sheets at the time.
  4. Grease the baking pan with oil, and preheat oven to 375F (190C)
  5. Place two sheets on a clean and dry countertop (you can use a wooden cutting board and similar. Make sure to cover the rest of the phyllo sheets with the clean kitchen towel to prevent from drying.)
  6. Using a slotted spoon, spoon in sauteed seasoned ground beef and put in the middle of the phyllo sheet. Fold both ends in, and roll the sheet away from you to the other side, grabbing at the same time filling. Make sure that the ends are in while you are rolling from the outside in. Roll it until you reach the end. It does not have to be tight, and your hands have to be dry because the thin dough is easily breakable.
  7. You can make it into a circle, just by adding more rolls around until you reached the center of the pan or you can use a rectangular/square baking pan and make them into long individual strips/rolls. Continue until baking pan is filled with rolls. After the first time, you will see which way is working best for you.
  8. Brush the dough with the oil and bake for about 20 minutes, OR until the dough is golden. Before taking it out, 3-4 minutes: Mix water with few drizzles of oil, and you can either dip your fingers and flick some water on the Burek (Causing the water to fly on the crunchy dough), or use the brush and brush a little on top of the Burek. Bake a few more minutes.
  9. Cover the pie with the clean kitchen towel for at least 5 minutes and serve it with buttermilk, yogurt, or sour cream, because it is the best with those kinds of dairy.

Recipe Notes

Technically speaking, if you're following "serving size" rules, 4 people could eat comfortably, especially if you serve it with salad, but that never happens in my world, so it is really for 2 adults.