Savoury pastries
Yufka and Potato Slices (Rulo Börek)
Ingredients
- 3 sheets yufka
- Egg Wash: egg and milk whisked together
- yoghurt (optional)
Filling
- Mashed potato (made from 3 or 4 medium sized
- potatoes)
- a little milk
- Butter
- 1 egg
- Cayenne pepper
- Paprika
- Seasoning
Method
1
Begin by mixing all the filling ingredients together according to taste.
2
Lay out one sheet of yufka. Brush the egg wash all over. Spread the second sheet of yufka on top and do the same with the remaining egg wash.
3
Place the third sheet on top of the other two.
4
Place the filling on the yufka 7.5 cm. (3") from the edge nearest to you in a long roll, covering the width to not quite up to the sides.
5
Fold in the two side edges to neaten the shape and very gently begin to roll up the yufka like a swiss roll. Seal well at the top edge.
6
Place on a baking sheet and leave in the fridge for at least 1hr. or overnight.
7
When the börek is firm cut into 1 cm. (½") rounds.
8
Fry the rounds in a frying pan in a depth of oil to at least half cover.