Potato Boreks

POTATO BOREKS

 

Serves 4


This is the Turkish equivalent of the Indian samosa and the Tunisian brik. They are delicious as part of a meze but they are popular in my household with drinks. An excellent use for leftover mashed potato.

  • 1 lb (450 g) floury-variety potatoes

  • 3 fl oz (75 ml) milk

  • 2 oz (50 g) butter

  • 2 tbs each chopped parsley and dill salt, pepper

For the pastry:

  • 2 sheets filo pastry (available frozen from most Middle Eastern food stores)

  • 2 oz (50 g) melted butter

  1. Boil the potatoes in their skins. When cool enough to handle, skin and mash dry. Add the warmed milk, butter, and seasonings and beat into a smooth puree. Cool while you cut out the pastry.

  2. Carefully lay out both sheets together and cut in 4, so you end up with 8 rectangles approximately 10 x 5 in (25 x 13 cm). Brush all over with the melted butter before the pastry goes brittle.

  3. Divide the mixture amongst the 8 pieces of pastry and roll into cork shapes. Fold the pastry around the corks sealing with melted butter. Pre-heat the oven to 350F/180C/gas mark 4 and cook the boreks on a baking sheet for approximately 20 minutes.

  4. Serve straight from the oven: they are very delicious and you'll probably wish you'd made more!

More about Potatoes Recipes