Description
To describe this dish simply, it is a magnificent baked pie made from thin layers of pastry wrapped around a rich meat filling. The defining feature is its presentation. Instead of being layered flat in a standard baking pan, the meat-filled dough tubes are carefully wound into a tight, continuous coil.
Ingredients
For the Filling
- 1 lb (450 g) ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp dried oregano
- 1 tsp salt (or to taste)
- 2 tbsp chopped fresh parsley
- ½ cup (75 g) crumbled feta cheese (optional)
For the Pastry
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds or nigella seeds (optional)
Instructions
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess fat. Stir in the paprika, cumin, black pepper, oregano, and salt. Cook for another 2 minutes, then remove from the heat. Mix in the chopped parsley and feta cheese, if using. Allow the filling to cool completely.
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Roll each puff pastry sheet slightly to smooth the seams. Cut each sheet lengthwise into two long strips, making 4 strips total.
Spread the cooled beef filling evenly down the center of each strip. Fold the pastry over the filling and pinch the edges tightly to seal, forming long logs.
Starting with one log, coil it into a spiral on the prepared baking tray. Continue wrapping the remaining logs around the first spiral until all the pastry is used.
Brush the entire spiral with the beaten egg and sprinkle with sesame seeds or nigella seeds, if desired.
Bake for 30–35 minutes, or until the pastry is puffed, crisp, and deep golden brown.
Let the burek cool for 10 minutes before slicing into wedges. Serve warm with plain yogurt, garlic yogurt sauce, or a fresh tomato and cucumber salad.
Notes
Sprinkle sesame or nigella seeds over the egg wash before baking for extra crunch and a traditional bakery-style finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Balkan
Nutrition
- Serving Size: 1 slice (1/6 of burek)
- Calories: 490 kcal
Keywords: puff pastry meat pie, savory pastry spiral, traditional meat burek