Potato Borek - Patatesli Börek
Yufka sheets rolled around a cheesy potato filling, sliced and baked until crisp. Freeze the slices unbaked and bake them from frozen for breakfast, lunchboxes or tea.
Servings: 22 pieces
Calories: 145kcal
Ingredients
For the Potato Filling
- 1 ⅛ lbs potatoes (500 grams)
- 7 tablespoon melted butter (100 grams)
- 2 eggs
- 1 cup milk (240 ml)
- 1 cup grated kasar, mozzarella or cheddar cheese (100 grams)
- ¾ cup feta cheese (100 grams)
- ½ teaspoon chili (optional)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ cup parsley (chopped)
For the Borek
- 3 pieces yufka (4 ½ oz/125 grams each; or 6 sheets of filo, used two per yufka)
- 1 egg yolk (for egg wash
- sesame seeds or nigella seeds (to garnish)
Instructions
Make the Potato Filling
- Fill a medium saucepan with cold water and add the potatoes.
- Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
- Cool the potatoes down under running cold water and peel them.
- Grate the potatoes and set them aside.
- In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
- Add the mixture into the bowl with the grated potatoes.
- Add chopped parsley, feta, kasar cheese, salt, freshly ground pepper, and chili (if using) to the bowl and give it a good stir.
Shape the Borek
- Lay a sheet of yufka on the work surface, keeping the other two under a damp towel. Spread a third of the potato mix over it with the back of a spoon, gently so you don't tear the sheet.
- Lay the second yufka on top and spread another third of the mix over it.
- Cut the round edges off so you have a rough rectangle, and lay the offcuts over the filling.
- Do the same with the third sheet and the last of the potato mix.
- Roll it up from one long side into a firm log.
- Cut the log in half.
- Wrap each piece in cling film and put them in the freezer for about an hour, until firm but not frozen solid.
- Preheat the oven to 180° C (356° F).
- Slice the logs about two fingers thick, around 3 cm (1¼ inches), with a sharp knife, peel off the cling film and lay the slices cut side up on a lined baking tray.
- Brush the tops with egg yolk and sprinkle on sesame or nigella seeds.
- Bake for about 30 minutes, until golden and crisp, and let them sit for 10 minutes before serving.
Video
Notes
- Use floury potatoes such as Maris Piper or King Edward, and grate them once they're cool enough to handle.
- The potato mix is loose on purpose. The milk, egg and butter go into the filling instead of a sauce between the sheets, and the yufka soaks them up in the oven.
- Keep the yufka you're not using under a damp towel, as it cracks within minutes once it dries.
- If you only have filo, use two sheets for each yufka and brush melted butter between them.
- Roll the log firmly but gently, and use cling film or a clean tea towel to help shape it.
- Don't skip the hour in the freezer. A soft log squashes when you slice it.
- Let the baked slices sit for 10 minutes before serving so the filling sets.
- Leftovers keep for 3 to 4 days in the fridge. Reheat them uncovered in the oven at 175° C (350° F) for 10 minutes so they crisp up again.
- Freeze baked or unbaked for up to 3 months, and bake or reheat straight from frozen, uncovered.
Nutrition
Calories: 145kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 0.4mg