Hand-Opened Minced Meat Borek
Ingredients
- 2 cups water
- 1 teaspoon salt
- 4.5-5 cups flour
- 1 teaspoon yeast
Greasing mixture
- 2 tablespoons butter
- 1/2 cup vegetable oil
Filling
- 250 grams ground meat
- 1 large onion, cubed
- salt to taste
- black pepper to taste
- some grated cheese
Preparation
Knead the dough until soft and not too sticky, then let it rest for 10 minutes
Divide the dough into 12 equal pieces
Melt the butter and oil in a pan without boiling
Roll out each piece to the size of a small plate, spread oil generously, and arrange them side by side in a tray
Cover the pieces with stretch film and let them rest for 1 hour
Lightly oil the counter before starting with the first piece
Gently pull and open the dough from the center to the edges without tearing, as much as possible
Pour a little oil on top of the opened dough
Fold the dough like an envelope and shape it as shown
Bake in a preheated 190°C oven for about 20 minutes until golden brown
Sauté the ground meat with the cubed onion, then add salt and black pepper
Tips
Add flour gradually after 4 cups to control consistency
Be very gentle when handling the dough to avoid tearing
Check the oven and bake until it is golden brown like a pomegranate
