Crispy Börek with Minced Meat and Potatoes

For the filling, sauté finely chopped onion in vegetable oil until softened, then add ground beef and cook until it releases and reabsorbs its liquid.

Add red pepper powder and grated potatoes to the filling mixture and cook on low heat until combined.

Season the filling with salt, black pepper, and chili flakes, then turn off the heat.

For the sauce, whisk together vegetable oil, flour, and vinegar in a mixing bowl.

Place the first phyllo sheet on the work surface and spread the sauce evenly over it, then place the second phyllo sheet on top and spread sauce again.

Cut the layered phyllo sheets first into four strips in a plus shape, then cut each strip into four pieces, resulting in 16 pieces total.

On the wide end of each phyllo piece, place one tablespoon of the filling, fold the edges, and roll into a cylinder.

Repeat the assembly process with the remaining two phyllo sheets.

Arrange the rolled böreks on a baking sheet lined with parchment paper, brush with beaten egg, and bake in a preheated 180°C oven until golden brown.