Ingredients
For the dough
- 500g all-purpose flour
- 1 tsp salt
- 2 tsp sugar
- ½ tsp baking powder
- 100ml milk
- 1 tbsp oil
- 150ml water (added gradually)
For the butter oil mixture
- 70g butter
- 70g oil (melted and combined)
For the filling
- 2 tbsp oil
- 1 medium onion (sliced)
- 1 tsp ginger-garlic paste
- 1 leek (white and green parts separated)
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp chili flakes
- ½ tsp dried parsley or oregano
- ½ tsp garam masala
- 300g boiled & shredded chicken
- 1 tsp lemon or lime juice
For the finishing
- 1 egg yolk (for brushing)
Instructions
- Make the Dough: Mix the dry ingredients, then gradually add the liquids and knead until smooth. Let it rest for 5 minutes, knead again, then oil and cover the dough. Let it rest for 30 minutes.
- Prepare the Butter-Oil Mixture: Melt the butter and mix it with the oil. Let it cool to room temperature.
- Divide and Soak: Divide the dough into 8 balls and flatten them slightly. Coat each one well with the butter-oil mixture and let them soak for 60 minutes.
- Make the Filling: Cook the onion, ginger and garlic paste, white leeks, and spices in oil until fragrant.
- Add the Chicken: Add the shredded chicken and green leeks. Mix well, add the lemon juice, then turn off the heat. Let the filling cool completely.
- Stretch and Fold Twice: Stretch each soaked dough ball until very thin on a lightly oiled surface. Fold it into a square, then stretch and fold it again.
- Cut and Fill: Cut halfway through each folded square. Add the cooled filling, then fold and roll the pastry securely around it.
- Bake: Place the parcels on a lined baking tray and brush the tops with egg yolk. Bake at 190°C for 20–30 minutes, until golden, crispy, and flaky.
- Serve: Let the börek rest for a few minutes, then serve warm.
Notes
Tips & Tricks at a Glance
🧈Don’t skip the oil-butter bath: It is the secret to getting distinct, flaky layers.coat each dough ball in butter oil mixture fully .
🕒Respect the resting times: Allowing the dough to rest and soak makes stretching effortless.
🚫Never use dry flour for stretching: Use an oiled surface instead to keep the dough elastic. Avoid adding dry flour, as it can make the dough harder to stretch.
❄️Cool your filling: Always make sure the chicken filling is completely cool before stuffing it .let it to room temperature. Warm filling can melt the butter and make the dough soggy
🥚Egg wash for colour: Beat the egg yolk and brush a thin, even layer over each börek before baking. This helps them turn golden and shiny.
🔥Bake hot: make sure your oven is fully preheated to 190°C before placing the borek inside. This helps the pastry puff up and become crispy.
- Prep Time: 1 hour 30 mins
- Cook Time: 25-30 mins