Friday, May 25, 2012

Feta and Red Pepper Borek/ Boerekas


I found these in Marks and Spencers and then decided to make them myself at home, the next day, as they were so good and there is no Marks and Spencer on Orkney. Again my lack of measurements may become a nuiscence here but these are very much an "add too taste" thing... Plus I think recipies are very dumbed down these days, I think you lot are intuitive enough to play around and make things your own!

Set the oven at 200 degrees C/ Gas Mark 4

These would make a great starter as they take no time at-all and there is barely anything to them, you will need:

Some defrosted filo pastry, or make your own if you are that good.
Feta cheese - any brand will do as I am pretty sure I used one of Tesco's cheapest and they were still delicious!
Cream Cheese -  You can go crazy and use some of those infused versions with added spices/flavours.
Red Peppers - Chopped and diced and if you fancy you can roast them with some oil and paprika spice, but it's no biggie.

1. If you bought a block of feta, I would suggest mixing the whole block with about a tablespoon of cream cheese and add in some of the diced peppers, as much as you want. This should make you at least 10 Bourekas.

2. Roll the cheesy mix into sausages about 3cm long, not too long as they will explode out the end of the pastry and wrap and roll with the filo until you are about halfway along. It's probably best to load 4 sausages of mix onto a sheet of filo, ie. two sausages at each end and roll into the centre. Use a knife and seperate, filo pastry can be a bit of a bastard so watch out!
 - Alternatively make triangle parcels by cutting the filo into long strips about 6cm wide and adding a teaspoon of mix into one corner and folding into a triangle by folding the corner to the opposite side, like when you make a crisp packet into little triangles.
 - OR you can make then however you feel like really, make them in the shape of Turkey if you like it's up to you afterall!

3. Once the filling is within the pastry attempt to secure any loose ends using milk to mush them together so the fillling isn't going to ooze out onto the baking tray. Grease a baking tray and cover the pastries in milk/oil to give them some colour in the oven and put them in for about 10 minutes until they are golden brown.

4. Once out the over sprinkle with some smoked paprika, or sumac if you can get your hands on some but paprika works just fine, and enjoy either straight out the oven or later when they have cooled!



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