Crispy Chicken Borek Recipes

CHICKEN BöREK (TURKISH CHICKEN FILLED PASTRY)

Steps:

• Making the dough: - combine water, milk, oil, 1 tsp salt , egg and yeast in a large bowl - slowly mix in flour and kneed with hands until a soft, slightly sticky dough is formed (add or reduce flour slightly as necessary) - cover and set aside to rise for at least ten minutes Cooking the chicken: - brown chicken on high heat in a large fry pan with about a tablespoon of olive oil - add onion, garlic, salt and pepper to taste (~1 Tbs each) and cumin, stir and cook on medium heat for about 3-4 minutes - add pepper paste, tomato and parsley and cook for a further 3-4 minutes Creating the pastry filled rolls: - separate the dough into three equal sized lots - roll the dough flat to almost translucent thin (see photo) - spread 1/3 of the chicken mix evenly across the surface - from opposite ends, roll the dough into a cylinder (about 1/2 inch diameter) until each end meets in the center - scoop up double cylinder pastry and place in lightly oiled baking tray - repeat for remaining two dough lots - bake at 350°F for approximately 30 minutes (pastry should be golden brown and flakey) Serve with a yoghurt based sauce or spicy chili sauce and a fresh garden salad. Will serve four.

CRISPY CHICKEN BOREK RECIPE

Steps:

• Take the puff pastries at room temperature and let it soften,
• Heat oil in a large pan and add into onions and fry,
• Add chicken breast and continue cooking until it changes colour,
• Add tomato paste and cook for a few mins. more,
• Add black pepper, cumin and salt and stir well and remove from heat,
• Add canned peas and carrots and stir,
• Set aside for 5 mins.,
• Once the pastries are softened roll from each side and widen,
• Put 2 tablespoons chicken mixture in the center and fold from each side,
• Place the boreks into a baking pan covered with parchement paper,
• Brush them with egg yolks,
• Sprinkle sesame seeds and black cumin,
• Bake in a 180 C degrees preheated oven until golden.

CHICKEN BOREK RECIPE

Steps:

• Boil 2 cups of water in a deep pan, add into the chicken breast and cook until tender,
• Drain the chicken breast and shred with your hands or a rondo,
• Heat vegetable oil in a large pan,
• Add garlic and stir,
• Add tomato and cook for 5 mins.,
• Add salt and pepper and stir,
• Remove from heat and let cool,
• Spread one of the phyllo sheet on the counter,
• Brush with half of the tomato sauce,
• Spread half of the chicken and half of the cheese over and roll,
• Grease a 26 cm baking dish,
• Roll the rolled phyllo into the dish starting from the center,
• Prepare the second sheet with the remaining sauce, chicken and cheese and roll around the first sheet,
• Beat egg yolk and yogurt together,
• Brush the borek with the mixture,
• Sprinkle sesame seeds and black cumin on top,
• Bake in 170 C degrees pre-heated oven until golden.

FETA, HERB & SPRING ONION BOREK

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
• For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
• Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don't dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
• Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
• Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don't brush this with the sauce.
• Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.