Minced lamb börek

Ingredients for 1 servings:

• 30 g minced lamb
• ½ g cumin powder
• 1 g parsley, fresh, chopped
• 1 pinch(s) of salt and pepper
• 2 slices of puff pastry
• 1 tsp flour
• 10 g onion(s), diced
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Puff pastry dumplings, taste like from a Turkish snack bar

Brown the minced lamb with onions, salt, pepper, and cumin in a pan with oil, then remove the pan from the heat. Thaw the puff pastry slightly, then place one sheet on a floured baking sheet. Flatten the minced meat in the center, leaving a 1.5 cm border. Arrange the parsley on top and place the second sheet of puff pastry on top. Firmly press the edges of both puff pastry sheets together with the tines of a fork, then pierce the stack 12 times from the top with the tips of the fork (otherwise the puff pastry will expand too much). Bake in the oven at 200°C (400°F) until golden brown. The puff pastry rises better if the oven hasn’t been preheated. Serve after cooling to a tolerable temperature. The pastries don’t need to be brushed with egg; the thawed, crimped edges hold well enough. If you like, you can also make börek with spinach or feta cheese in this way. Börek pastries are usually made from yufka dough, but it’s hard to find in Germany and doesn’t keep well once opened. Frozen puff pastry works just as well, if not better.