THE CHILI-CON-BUREK FOLD
(Our Play on Meat Pie with a Mexican Twist)
Ingredients: 500g Phyllo pastry, 100g Butter (melted), 500g Beef mince, 100g Red Kidney beans (mashed), 1 tbsp Smoked paprika, 1 tsp Cumin, 1 tsp Chili flakes, 2 Red onions (pureed), 2 cloves Garlic, 50ml Beer...
Ingredients
- 500g Phyllo pastry
- 100g Butter (melted)
- 500g Beef mince
- 100g Red Kidney beans (mashed)
- 1 tbsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Chili flakes
- 2 Red onions (pureed)
- 2 cloves Garlic
- 50ml Beer
Cooking Method
- The Scorch Fry meat and onions until dark and charred; remove fat.
- The Bloom Add spices, beans, and garlic with a 30ml splash of beer; the bubbles will release the piquant oils.
- The Build Brush phyllo with butter; place the chili-meat silk in a line and roll into a long snake.
- The Shape Coil the snake in a round pan; bake at 200°C for 25 minutes until rock-hard golden.
- The Final Flourish Top with raw fresh coriander and a dollop of cold sour cream.