Instructions

How To Make Burek Dough:

1. Take a large bowl and combine the flour and the salt
2. Add the water bit by bit, mixing until the mixture forms a dough
3. Knead the dough for around five minutes, until it turns quite stretchy
4. Split the dough mixture into batches of four and press down to flatten
5. You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
6. Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
7. Add a bit more oil (not too much), and add another piece of dough – repeat until you’ve done the same with all four pieces
8. Add more vegetable oil on top of the last piece and place to one side to rest
9. Preheat your oven to around 200°C (390°F)
10. Add a little vegetable oil over your work surface (a table is best) – just a little!
11. Remove one piece of dough from the bowl and remove the excess oil
12. Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
13. Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter – you might end up with a few holes but don’t worry about it too much. By the end, you should be able to see through the dough
14. Take one side of the dough disc and fold it over, towards the center
15. Repeat this process until you have a shape that resembles a pentagon
16. Repeat with the second piece of dough
17. Add your filling (see below for the filling instructions) to the dough piece
18. Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece – you can throw this away, you won’t need it
19. Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
20. Put the pan in the oven and bake for around half an hour, until it is a golden color
21. Remove from the oven and let it cool down
22. Cut into 12 pieces
23. Repeat the process with the rest of the dough
24. Bake until the pastry turns golden, and serve while warm!

For The Cheese Filling:

1. Take a mixing bowl and add in both kinds of cheese, combining together
2. Add the egg and combine once more

For The Meat & Potato Filling:

1. Take a large pan and heat up the oil over a medium heat
2. Add the onion and cook until soft
3. Now, add the mince and cook for around 2 minutes, stirring regularly
4. Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
5. Add the salt and continue to cook, ensuring the beef mince is cooked through
6. Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out