Börek with Egg and Green Beans - Traditional Turkish Recipes
Börek with Egg and Green Beans
Makes 8 portions
10 minutes on medium heat,
30 minutes in a preheated oven at 200°C
16 pieces of puff pastry
300g green beans (French beans, haricot vert or similar),
2 eggs,
2 tablespoons of butter,
1 teaspoon of salt,
1 teaspoon black pepper,
To grease the baking tray:
1 tablespoon butter,
For glazing:
1 egg yolk.
Tips: To avoid the dough becoming soggy before cooking and encourage it to rise more, warm it a little after preparing the egg and bean mixture.
Thaw out 16 layers of puff pastry at room temperature. Trim the ends of the green beans, clean the pods and slice finely with a sharp knife. Melt 2 tablespoons of butter in the pan. Add the finely sliced green beans. Add 1 teaspoon of salt and 1 teaspoon of black pepper and continue to sauté. Add 2 whisked eggs. Once the eggs are cooked, remove from the heat. Grease a baking tray with 1 tablespoon of butter. You can reduce or increase the amount of pastry according to the size of the ovenware you are using.
Cover the bottom of the tray with half the thawed pastry. After the sautéed egg and bean mixture has cooled down, spread it over the pastry. Cover the mixture with the remaining layers of pastry. Brush 1 egg yolk over the top. Bake for about 30 minutes in a pre-heated oven at 200°C, until the top is golden brown. Let it cool a little before you cut into slices and serve.
Lemony Chicken Pot Pie with Phyllo
Get this recipe and many more here: dimitrasdishes.com
Serves 8:
For the chicken:
• 2 pounds chicken thighs, bone in
• Salt and black pepper to taste
• 2 teaspoons garlic powder
• 1 teaspoon cumin powder
• 2-3 teaspoons ground sumac
For the Filling:
• 1 onion, finely chopped
• ¼ cup olive oil
• 3 garlic cloves, grated
• 2 potatoes, diced 1-inch pieces
• 2 roasted red bell peppers, chopped
• 1 cup frozen green peas
• 6 cups chicken stock
• Salt and pepper, to taste
• 2 teaspoons ground sumac
The Lemony Sauce:
• 2 egg yolks
• 2 heaping tablespoons corn starch
• ½ teaspoon dried dill
• ¼ cup fresh lemon juice
For the phyllo topping
• 5 ounces phyllo sheets, thawed and at room temperature
• 3 ounces butter, melted
• 2 cups shredded cheese: mozzarella and parmesan
Preheat the oven to 425 °F, 220 °C.
Place the chicken thighs on a baking tray and drizzle with olive oil. Season with salt, pepper, garlic, cumin, and sumac on both sides.
Roast uncovered for 35 minutes.
Remove from oven and set aside to cool.
Place the onion and olive oil in a pot and cook over medium heat until soft. 5-10 minutes. Add the garlic and warm through a few seconds.
Add the potatoes and season with salt and pepper. Cook over medium-high heat 10 minutes, stirring often to prevent them from burning.
Remove the skin from the roast chicken and chop into small pieces.
Add the chopped bell peppers, peas, roast chicken cubes, stock, black pepper, and sumac. Bring to a boil then reduce to a simmer and cook for 10-15 minutes or until the potatoes are fork tender.
Taste and add salt if necessary.
Combine the egg yolks, cornstarch, lemon juice, and dill in a bowl and whisk until smooth.
Add some of the hot soup liquid to the egg sauce and whisk to temper.
Add the lemon sauce to the pot and simmer for 2-3 minutes or until it is thickened.
Pour the soup filling into a 9 by 13-inch baking dish or into individual ramekins/oven- safe soup bowls.
Top with a layer of phyllo, drizzle with butter and sprinkle with cheese. Keep layering the phyllo like this (with butter and cheese) until it is finished.
Pour the remaining butter over the phyllo and brush over top.
Bake in the center rack of the oven at 400 °F, 200°C for 40 minutes or until the phyllo is golden.
Remove from the oven and allow the chicken pot pie to rest for 35-40 minutes then serve.
Enjoy!
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Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
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For more nutrition info, click here:
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Spinach & Salmon Phyllo Parcels: Greek- Spanakopita Salmon
These phyllo parcels are loaded with Greek flavor! They’re ready in 30 minutes and are the perfect date-night entree. The salmon is flaky and moist, the spinach and feta filling melts in your mouth, and the phyllo is golden and crisp. Elegant and delicious!
Print this recipe here:
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Cheesecake Pan:
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Phylo Beef Turnovers
πίτες με κρέας με μοτσαρέλα
Get this recipe with exact measurements on my website:
Makes 12:
1 recipe Basic Meat Sauce, very thick
1 and 1/2 pounds phyllo, thawed and at room temperature
1/2 pound unsalted butter, melted
mozzarella cheese cut into chunks
Preheat the oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Cut the phyllo in half while it is still in the package.
Keep a lightly damp towel with a dry kitchen towel handy to keep the phyllo covered so that it does not dry out and crumble. Cover the phyllo first with the dry towel and then with the damp towel.
Layer four strips of phyllo drizzling each layer with some melted butter.
Place a heaping tablespoon of the meat sauce on the bottom and top with a few chunks of mozzarella. Fold flag style and place on a baking sheet lined with parchment paper.
Continue to do this until all of the meat sauce and phyllo is finished. This batch makes about 12 large turnovers. You can also make these small appetizer sized like my Tiropita/Cheese Pie recipe.
Brush the top of each turnover with the melted butter.
Bake for 25-30 minutes or until golden and crisp.
These freeze beautifully and are great to have ready to bake. To freeze, do not bake them. Place them onto a baking sheet and wrap with plastic wrap.
When ready to bake, preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius. Place as many turnovers as you want to serve onto a baking tray lined with parchment paper. Cover with foil. bake covered for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes or until golden and crisp.
Serve these with a nice soup or salad or as is with a side of Tzatziki Sauce.
Enjoy!
Official Facebook Page:
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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
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Filo Pastry Samosas | The Best Filo Pastry Lamb Samosas | Filo Pastry Samosa Folding Technique
Follow my recipe to learn how to make my simple and easy home made Filo Pastry Lamb Samosa. These delightful triangles of joy are crunchy and crispy when fried and packed full of spicy lamb mince, peas and onions.
Traditionally eaten with a mint and coriander chutney, these still very much remain a favourite starter to serve up with a pot full of piping hot chai.
See how I make mine
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Prep time -10 mins
Cooking - 1 hour (includes cooling, filling and frying of samosas )
Makes 28
Ingredients:
500g lamb mince
spring roll pastry sheets
1 mug -250g of frozen peas defrosted
1 large onion finely diced
2 tablespoons plain flour
water in a jug
2 teaspoon:
salt
chilli powder
coriander powder
garam masala and cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon of:
dried fenugreek leaves
grated ginger and blitzed green chillies
chopped fresh coriander
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Enjoy ???? & Happy Eating!
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