Crispy Baked Turkish Potato Börek
Ingredients
- 4 sheets phyllo dough
- 1 cup vegetable oil
- 2 heaping tablespoons flour
- 1 tablespoon vinegar
- 1 egg yolk
- Pinch of salt
Filling
- 4 boiled potatoes
- 2 medium onions
- 1 tablespoon tomato paste
- Vegetable oil
- Parsley
- Salt
- Black pepper
Preparation
First, prepare the filling by sautéing onions in vegetable oil until soft, then add tomato paste, mashed boiled potatoes, salt, and black pepper, mix well, and stir in finely chopped parsley.
Mix vinegar, flour, and a pinch of salt in a bowl to make the brushing mixture.
Lay out one sheet of phyllo dough and brush it evenly with two tablespoons of the mixture using a brush.
Place a second sheet of phyllo on top and brush it again with two tablespoons of the mixture.
Cut the layered phyllo into 8 or 12 pieces, depending on its size.
Place a portion of the filling on each piece, roll them up, and arrange on a baking tray.
Repeat the same process with the remaining phyllo sheets, brushing with the remaining mixture.
Brush the tops with the egg yolk.
Bake in a preheated 200°C oven until golden brown.
