Saturday was the Eurovision Song Contest and so Alberto and I had our usual Eurovision party for which we (over)catered!
I spent the whole day in the kitchen making various bits and pieces. Some of the things I made; the sweet potato and feta quiche, the sujuk sausage rolls, Scotch quails eggs, red velvet cupcakes and the spicy bread, I’ve made, and blogged about before, so I’m just going to concentrate on stuff I’ve not blogged about before, starting with these lovely little Turkish pastries – they’re a bit like samosas but Turkish. (And not fried)
Anyway, we ended up with loads of food – not only did I cook loads, and Alberto made two Spanish omelettes, and did some lovely bread and Spanish meats, but Vanessa, Lourdes and JJ all brought stuff. It was quite a spread:
Makes about 18-20
3 leeks, finely sliced
2 garlic cloves, crushed
½ a teaspoon of sugar
10g of butter
2 tablespoons of olive oil
200ml of chicken stock
1 bay leaf
200g of feta, crumbled
50g pack of fresh oregano, finely chopped (Sainsbury’s let me down on the oregano front so I substituted finely chopped thyme leaves instead.
8 sheets of filo pastry
Melted butter, for brushing
2 tablespoons of mixed hemp, poppy and black sesame seeds (I didn’t have hemp seeds so I opted for poppy seeds and ordinary sesame seeds instead)
I made the filling for the börek the night before to save time, but it’s not essential. I’ll pop the whole recipe here, as if I’d done it all on the same day.
Preheat the oven to 200.
Sauté the leeks, garlic and sugar in the butter and olive oil for 4-5 minutes, constantly stirring.
Add the stock and bay leaf and season well. Cook until reduced to a mushy consistency.
Remove from the heat and allow to cool.
Once cooled, remove the bay leaf, and place in a bowl. Add the chopped herbs and crumbled feta and mix well.
Lay out one sheet of filo and cut it lengthwise into three strips. Each strip will make one börek. (The recipe says to keep the pastry that you’re not using fresh by covering it with a damp towel.)
Brush the pastry strip with melted butter and place a tablespoon of the leek and feta filling, in a triangle shape, across the corner of one end.
Fold the corner up and over to form a triangle and then over again, and so on, until you have a triangular pastry. (This is a little fiddly the first time but you soon get the hang of it.)
Continue this process until you’ve run out of leek and feta filling. It should make between 18 and 20 börek.
Line a baking tray with greaseproof paper and arrange the börek on the tray. Brush each one with melted butter and sprinkle with the seeds.
Bake in the oven for 20 minutes until golden brown,