On Saturday evening Neil had his friend Martin over and they were going to cook something Moroccan for the three of us and so I decided to make some Turkish börek as a little starter. I’ve made some caramelised leek and feta börek before and, whilst börek are a little fiddly they’re tasty and well worth the effort. So, I flicked through the cookbook Purple Citrus and Sweet Perfume by Silvena Rowe to find a different börek recipe to try.
These are a tasty alternative to the ones I’ve done before.
Makes about 9
2 large sweet potatoes, peeled and cubed
10g of butter
6 spring onions, finely sliced
½ a teaspoon of paprika
½ a teaspoon of onion seeds
6 large sheets of filo pastry
Melted butter for brushing
1 egg yolk, beaten
1 teaspoon of onion seeds
Preheat the oven to 190
Place the sweet potatoes in a saucepan of cold water, bring to the boil and then reduce the heat and simmer for 15 minutes or until the potatoes are tender.
Drain the potatoes and roughly mash – you don’t want them too smooth.
Heat the butter in a saucepan and sauté te spring onions for 1 minute, then add to the warm mashed potates. Stir in the paprika and onion seeds and combine well.
Place a sheet of filo pastry on the work surface and brush with melted butter. Place another sheet of filo on top.
Spoon a third of the potato mixture along the bottom edge of the filo sheets. Roll away from you to form a thin sausage. Tuck in the ends.
Repeat the process with the remaining filo sheets and the rest of the potato mixture.
Arrange the böreks on a baking tray, brush with the beaten egg and then sprinkle with the onion seeds.
Bak in the oven for 15 minutes until golden.
Cut into 1½-2 inch lengths and serve warm.