AI-generated
Burek with meat — crisp Bosnian spiral pie
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Source: https://recipheon.com/en/recipes/main-dishes/burek-with-meat-crisp-bosnian-spiral-pie
About this recipe
Meat burek is a Bosnian pie of thin, hand-stretched pastry and juicy beef, rolled into a spiral. This home version uses homemade dough that stretches almost transparent over a cotton cloth after resting. Divide the raw minced beef and finely chopped onion filling into four equal portions; thin logs bake evenly while the pastry keeps its delicate layers. Add each log to the same spiral, leaving a little room to expand. Allow about 2 hours 50 minutes, including the dough rest and unhurried stretching and rolling.
Ingredients
Dough, filling and brushing
500 g all-purpose flour, type 550
600 g raw minced beef with about 15% fat
250 g onion, weighed after peeling
350 ml water — 300 ml lukewarm for the dough and 50 ml cold for the filling
80 ml refined rapeseed oil — 20 ml for the dough, 20 ml for coating the dough balls, 20 ml for the sheets, 5 ml for the pan and 15 ml for the top
16 g salt — 8 g each for the dough and filling
1.5 g ground black pepper
Steps
Chop the onion very finely without squeezing out its juice. Mix with the raw beef, 50 ml cold water, 8 g salt and all the pepper, just until evenly combined. Divide into four portions, cover and refrigerate; do not fry the filling first.
Mix the flour with the remaining 8 g salt in a bowl, then add 300 ml lukewarm water and 20 ml oil. Bring together, then knead by hand for 8–10 minutes until smooth, soft and elastic. Do not add flour to the work surface: the initial stickiness should lessen as you knead.
Divide the dough into four equal balls and flatten each slightly. Coat with 20 ml oil in total, about 5 ml per ball, place on a plate and cover tightly. Leave at room temperature for 45 minutes so the dough stretches easily without drying out.
Set the oven to 200°C conventional heat before you start stretching the dough. Prepare a shallow metal pan with an internal diameter of about 36 cm and brush with 5 ml oil. Spread a clean, smooth cotton cloth or tablecloth over a large table; you will need space for a sheet about 70 × 80 cm.
Flatten one dough portion on the cloth with your hands, keeping the other three covered. Slide the backs of your hands underneath and gently stretch from the center toward the edges, moving around the table, until the sheet is about 70 × 80 cm and the fabric shows through. Stretch the thicker edges too instead of cutting them off; small holes will not prevent rolling. Brush the sheet with 5 ml oil from the amount set aside for all four sheets.
AI-generated Take one portion of filling from the refrigerator and spread in a thin, even strip along the roughly 80 cm edge of the sheet, leaving a 3 cm border of dough. Fold that border over the filling, then lift the cloth to gradually roll the entire sheet into a long log. Do not squeeze tightly; close the ends and place seam-side down.
Coil the first log loosely from the center of the pan. Stretch the remaining three dough portions in turn, brush each with 5 ml oil and fill with one portion of filling, as for the first log. Join them end to end to continue the same spiral, leaving gaps of a few millimeters; do not overlap the logs. Cover the pan while working on the remaining sheets so the shaped logs do not dry out.
Remove the cover and brush the entire spiral with the remaining 15 ml oil. Bake uncovered at 200°C for 40–45 minutes on a rack slightly below the middle of the oven, until the top and base are distinctly golden brown and the thin meat filling inside is cooked through. If the top browns too quickly, loosely cover with foil and continue baking; browned pastry alone is not enough to assess the meat inside.
Leave the burek for 10 minutes without covering it so the juices settle and the pastry keeps its crisp top. Cut into six portions, cutting through both the thin pastry and the strips of meat.
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