Recipe byThe ZestyPlate Kitchen
Croatian burek: crisp filo layered with seasoned minced beef and onion, baked golden and cut into wedges. A proper savoury bake.
Burek is the kind of thing you eat standing up outside a bakery in Croatia, fingers slightly greasy, pastry shards everywhere. Thin sheets of filo wrap a filling of minced beef and onion, and the whole thing bakes until the top is deep gold and properly crisp. It is rich without being heavy, and good warm or at room temperature.
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Prep 25 min
Cook 30 min
Total 55 min
Medium
Scale:
- 1 Packet Filo Pastry
- 150g Minced Beef
- 150g Onion
- 40g Oil
- Dash Salt
- Dash Pepper
Tags:
Streetfood Onthego
Preparation
- Fry the finely chopped onion and minced beef in the oil, then season with salt and pepper.
- Grease a round baking tray and lay in a sheet of filo pastry.
- Spread over a thin layer of the filling, then top with another sheet of filo brushed well with oil.
- Repeat with more filling and more pastry, building up five or six layers in total.
- Finish with a sheet of filo. Bake at 200C/392F for half an hour, then cut into quarters and serve.
Tips from the ZestyPlate Kitchen
- Be generous brushing oil between the layers. Skimp here and the filo bakes dry and pale instead of crisp and golden.
- Cook off any excess moisture from the meat and onion before assembling, otherwise the bottom layers go soggy.
- Have the filling fully cooked before it goes in. The bake is about crisping the pastry, not cooking the beef.
- Give it five minutes out of the oven before you cut it, so the layers settle and the wedges hold together.
Frequently Asked Questions
Yes. Cheese and spinach is the usual swap, and a soft potato and onion filling works beautifully too.
Lay a damp tea towel over the sheets you are not using. Filo cracks within minutes once it dries out.
It is at its best fresh and crisp, but a spell in a hot oven brings the flaky layers back to life the next day.
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