Ingredients
Serves 8
8 sheets Fillo Pastry
2 tablespoons olive oil
8 Turkish long peppers, chopped
8 tomatoes, blanched, peeled and chopped
½ bunch parsley, roughly chopped
salt, to taste
pepper, to taste
4 tbsp cumin
4 tbsp Turkish chilli pepper
400g grated mozzarella
320g Turkish Pastrami, chopped
4 whole eggs, whisked
800g breadcrumbs
Vegetable oil
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge 2 hours before you need it, still in its plastic bag and allow it to come up to room temperature.
Heat a pan with olive oil and lightly fry the peppers. Allow to cool.
Fill a bowl with boiling water and salt, and add the tomatoes for 30 seconds to lightly blanch. Remove the tomatoes from the bowl, peel and finely chop them.
In a bowl mix the cooked peppers, chopped tomatoes, parsley, salt, pepper, cumin & chilli set aside.
Brush half of a sheet of Fillo Pastry with vegetable oil, then fold the Fillo in half and brush the top of the Fillo with more oil. Towards the lower third of the Fillo, add a small handful of mozzarella cheese in a line, top with 2 tablespoons of the peppers mixture, and then scatter the chopped pastrami over it. Fold the sides over the mixture, then roll the fillo over to make the borek parcel. Dip the borek into the egg wash and coat with breadcrumbs.
Heat the oil in a deep pan to approx 160-180 degrees Celsius and carefully fry until golden on one side, flip and cook for a further 30 seconds. Remove from the oil and drain on a paper towel. Repeat the process with the remaining ingredients.
Allow to cool slightly before serving with a side salad.
Recipe by Coskun Uysal - Everyday Gourmet.