Dear friends, for the KRUPS Prep & Cook Weekend Kitchen #16 I’m going on a little culinary trip to Turkey today, because there’s Börek made from puff pastry with a spinach and minced meat filling. I know that a classic börek is actually made from yufka dough and you fill it with either minced meat or spinach. But since I prefer puff pastry and don’t see the need to choose minced meat or spinach, I created my very own version. Börek is also usually eaten for breakfast and served with a cup of black tea. Here, too, I step out of line and drank a cool rosé with dinner instead of tea.
Börek is quick and easy to make. The Prep & Cook or I Prep & Cook Gourmet has once again proven itself as a practical kitchen helper. Thanks to her, I was able to prepare the filling in just 20 minutes without much effort. My kitchen friend did everything for me, from chopping to cooking. The mass stayed nice and moist, which is incredibly important with a dish made from puff pastry. If the minced meat dries out too much, it’s absolutely no fun later on when you eat it. Since you don’t have to stand by and stir, you can prepare the dough and the side dishes and set the table in the meantime – just perfect for the end of the day.
For 2 people:
a pack of puff pastry
400 g mixed minced meat
200 g spinach
1 clove of garlic
50 g feta
1 tsp paprika powder
1 tbsp. tomato paste
50 ml cream
2 tbsp. cream for brushing
1 egg for brushing
2 tbsp. olive oil
salt & pepper
Wash and dry spinach. Peel and halve the shallot and garlic. Coarsely crumble the feta.
Insert the universal knife into the Prep & Cook. Place onion and garlic in bowl and chop on speed 10 for 15 seconds. Scrape down the mass with a spatula and add the oil, minced meat and spices. Run the P1 cooking program at 130 degrees for 15 minutes. After about 8 minutes, remove the lid, add the spinach, tomato paste, cream and feta, close the lid again and let the program run to the end.
In the meantime, preheat the oven to 220 degrees (top and bottom heat). Whisk the egg with 2 tablespoons cream. Spread out the puff pastry and cut in half. Brush a baking sheet with oil and line with baking paper. Place half of the puff pastry on the prepared baking sheet, pressing down the edges slightly. Allow the filling to cool and allow the liquid to drip off. Then spread evenly on the puff pastry base and cover with the second half of the pastry. Press the bottom dough up with your fingers.
Cut the Börek in a diamond shape with a sharp knife and brush with the egg and cream mixture. Then bake on the lower rail for approx. 30 minutes until the surface is crispy brown. Serve with okra and a garden salad.
Dear friends, a great dish that you can either eat warm, lukewarm or cold. In addition, a crisp salad from the garden, a few okra and a glass of rosé – soooo yummy! Next month it will be summery in the Prep & Cook Weekend Kitchen #17.