THE CHILI-CON-BUREK FOLD

(Our Play on Meat Pie with a Mexican Twist)

THE CHILI-CON-BUREK FOLD

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

  1. The Scorch Fry meat and onions until dark and charred; remove fat.
  2. The Bloom Add spices, beans, and garlic with a 30ml splash of beer; the bubbles will release the piquant oils.
  3. The Build Brush phyllo with butter; place the chili-meat silk in a line and roll into a long snake.
  4. The Shape Coil the snake in a round pan; bake at 200°C for 25 minutes until rock-hard golden.
  5. The Final Flourish Top with raw fresh coriander and a dollop of cold sour cream.

Cuisine: Balkan

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