Serbian Burek is a traditional Serbian recipe for a classic dish of pastry rolled and filled with a mixed pork and veal filling that's formed into a spiral and baked in an oven. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Serbian Burek.
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According to tradition, burek (pastry rolls) were introduce to Serbia by the Turks in 1498 and since then they have become a traditional part of Serbian cuisine.
Ingredients:
500g plain flour
25g unsalted butter, melted
salt, to taste
warm water to bind
For the Filling:
500g minced veal
250g minced pork
4 onions
25g butter
2 egg yolks
salt and freshly-ground black pepper, to taste
melted butter to brush the pastry
either 400ml single cream or 100g butter melted in 300ml water
Method:
Combine the flour, unsalted butter and a little salt in a bowl. Add just enough water to bring the mixture together as a firm dough then turn the pastry onto a work surface. Cut into four equal pieces then wrap in clingfilm (plastic wrap) and chill in the refrigerator as you make the filling.
Melt the butter and set aside to cool then combine in a bowl with the meats, onions, egg yolks and seasonings. Stir to mix thoroughly then set aside.
Remove the pastry from the refrigerator and place the first piece on a lightly-floured work surface. Roll out until very thin then repeat this process with the remaining pastry pieces. Set aside for a few minutes to dry slightly.
Brush the pastry sheets lightly with melted butter then place 1/4 of the filling along one edge of pastry pieces then roll up like a sausage roll. Repeat the process with the remaining pastry and filling.
Take the first piece of pastry and, starting from the centre, begin forming a spiral. Continue with the remaining pieces of pastry until the dish is filled. Transfer to an oven pre-heated to 180°C and bake for about 15 minutes. Remove from the oven and pour the cream or butter mixture over the top. Return to the oven and bake for a further 10 minutes then serve.
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