Chicken Börek Turkish Chicken Filled Pastry Recipes

CRISPY CHICKEN BOREK RECIPE

Steps:

• Take the puff pastries at room temperature and let it soften,
• Heat oil in a large pan and add into onions and fry,
• Add chicken breast and continue cooking until it changes colour,
• Add tomato paste and cook for a few mins. more,
• Add black pepper, cumin and salt and stir well and remove from heat,
• Add canned peas and carrots and stir,
• Set aside for 5 mins.,
• Once the pastries are softened roll from each side and widen,
• Put 2 tablespoons chicken mixture in the center and fold from each side,
• Place the boreks into a baking pan covered with parchement paper,
• Brush them with egg yolks,
• Sprinkle sesame seeds and black cumin,
• Bake in a 180 C degrees preheated oven until golden.

TAVUK BOREK (TURKISH CHICKEN PASTRIES)

Steps:

• Steam the chicken breast over boiling water for 10-15 minutes, or until cooked, set aside to cool; then, once cooled, remove the skin and bones and finely chop the flesh.
• Heat the butter, add the flour and cook over a moderate heat for a few minutes, stirring. Gradually add the milk, bring to the boil, then immediately lower the heat and simmer over a low heat for 2 minutes and add the cinnamon and raisins and season to taste with salt and pepper. Then set aside to cool, covering the surface with a piece of plastic wrap to prevent a skin from forming. When the sauce is cool, stir through the chicken.
• Cut the pastry lengthways into three strips. Cover with a tea towel. Take one strip of pastry, brush lightly with oil and place a little filling at one end. Fold over end and sides and roll up neatly. Place seam side down on a greased baking tray. Repeat with remaining pastry and filling. Brush tops with a little oil and bake in a moderate oven (180°C; 350°F) for 20-25 minutes, or until golden.
• Serve warm.
• Note: To make the Borek as a main meal make double the quantity of filling, by following the instructions in steps 1 and 2. Leave the pastry whole, and use 3 lightly oiled sheets to line the base of a suitable lightly oiled pan. Once the filling mixture has cooled, place it over the pastry and cover it with 3 more lightly oiled sheets. Sprinkle it with water and lightly score the surface. Bake as in step 3 but for 35-40 minutes, or until golden.