Crisp Potato-Filled Pastry
Thin yufka sheets wrap a savory filling of potato, onion, red pepper paste, black pepper, and chile flakes.
By Moow Editorial ·
- A conventional oven setting helps the bottom cook; brief convection at the end improves top browning.
- Garnish with parsley if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 12 servings
- Prep time: 30 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 12 servings.
- Calories: 190 kcal
- Protein: 4 g
- Carbohydrates: 21 g
- Fat: 10 g
- Sodium: 281 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Potato Börek
Have these measured and ready before you begin.
- 4 medium potatoes
- 2 medium onions, diced
- 2 tablespoons red pepper paste (substitute tomato paste plus paprika)
- scant 1/2 cup (100 ml) sunflower oil
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Aleppo pepper
- 5 yufka sheets (large, thin pastry sheets; substitute very thin lavash or sturdy phyllo)
- 1 large egg, 1/2 cup plain yogurt, and 1/2 cup milk, whisked for brushing
Directions
1. Boil the washed potatoes in enough water to cover them until tender, then drain, peel, and mash.
2. Reserve a little sunflower oil for the pan and wrappers. Heat the rest in a skillet and sauté the onions until lightly colored; add the red pepper paste, salt, black pepper, and red pepper flakes and cook briefly.
3. Mix the seasoned onions into the mashed potatoes and let the filling cool slightly.
4. Cut each yufka into 4 pieces. Brush with the egg-yogurt-milk mixture, add filling, and roll.
5. Arrange on the sheet pan, brush with remaining sauce, and drizzle lightly with any reserved oil.
6. Bake at 375°F (190°C) for 35–40 minutes, until crisp and golden.
7. Rest the hot börek briefly before serving.
Sources
Contains wheat. Dry and handle the hot boiled potatoes carefully, bake until the pastry is crisp and fully browned, and let the filling cool slightly before eating.