What is Potato and Onion Turkish Pastry?
– A savoury dish made with thin filo sheets of dough and filled with sautéed potatoes and onions. Once assembled, the pastry is baked until golden brown and crispy on the outside, while the filling remains soft and flavorful.
Recipe Intro
I am crazy about anything made with filo pastry, filled with meat, cheese, or fruit – and the famous Turkish Börek is simply the best! It was one of the first Turkish dishes I tried in my teenage years, after stumbling upon a small Turkish bakery. They used to make these incredible pastries stuffed with minced meat, cheese, or even apple.
This is a simple borek with potatoes and onions. It’s light, quick to prepare, and incredibly tasty whether served hot or cold. Enjoy it as a speedy lunch or a tasty side dish alongside meat.
Essential Ingredients and Substitutes
- filo pastry – Buy ready-made sheets for quick and easy preparation. You will need 5-6 sheets.
- potatoes – Any type will suffice. For a firmer texture that holds its shape, buy waxy potatoes. However, both waxy and floury varieties work perfectly fine.
You can also prepare this dish using leftover potatoes, whether mashed or roasted. Using leftovers often enhances the flavour, making it even better. - onions – standard yellow onions are ideal for this dish. For a sweeter flavour, use red onions
- yogurt – Choose plain, or Greek yogurt for a creamier consistency
- black pepper – Use whole black peppercorns and grind them finely
How to make Potato and Onion Turkish Pastry
Potato and onion mixture
Peel and dice the potatoes into small pieces. Boil them in salted water for approximately 15 minutes, then drain and set aside. If you’re using leftover potatoes, just cut them into smaller pieces if needed.
Finely chop the onion. In a larger frying pan, heat sunflower oil and butter over medium heat, then, add the onions and sauté for about 5 minutes, stirring frequently. Once softened, add the cooked potato pieces and continue to sauté for another 2-3 minutes. Pour in 50ml of water and sauté for an additional minute. Transfer the onion and potato mixture to a bowl.
Combine half a pot of yogurt with potatoes and onions.
Separate the egg white and yolk, add the egg white to the potatoes and reserve the yolk for later use. Season with salt and freshly ground black pepper and mix well.
Assembling Potato and Onion Pastry
Firstly, mix 100ml of water and 1 tablespoon of sunflower oil in a cup. This mixture will be used to drizzle over the filo pastry sheets.
Grease a baking tray (approximately 20cm x 30cm) with oil.
Place one sheet of filo pastry in the tray, then drizzle with the water and oil mixture. Add another sheet of pastry over the first one.
Spread half of the potato and onion mixture over the pastry. It doesn’t need to be perfectly even. Next, tear another sheet of filo pastry into smaller pieces and place them over the filling. Add the remaining potato mixture on top of the pastry pieces. Cover with a sheet of filo pastry, following the same process as the bottom layer. Drizzle the water and oil mixture over the top layer of pastry.
You’ll start with two sheets of filo pastry at the bottom, then add one (or two) torn into pieces in the middle, and finally, top it off with two more sheets. Remember to drizzle each layer of pastry with a mixture of water and oil.
Mix the egg yolk with yogurt and spread it evenly over the top layer of filo pastry.
Bake in the oven at 170°C for around 20 to 25 minutes, or until the pastry turns golden brown. To prevent the top from burning, loosely cover it with foil. During the final 5-7 minutes, uncover to achieve a golden colour.
What to serve with Potato and Onion Turkish Pastry
Enjoy Potato and Onion Turkish Pastry as a versatile dish that you can eat hot or cold.
As a main meal, pair it with a selection of salads for a satisfying dining experience. Alternatively, serve it as a hot side dish alongside various meats, whether roasted or in sauce.
For a lighter option, you can also cut it into small pieces to create cold snacks or canapés, which are perfect for any occasion.
Recipe Card
Potato and Onion Savoury Pastry – Turkish Boregi
Ingredients
- 5-6 ready made filo pastry sheets
- boiled potatoes - or potato leftovers
- 1 onion - medium-large
- 1 egg
- 1 plain yogurt - approx 200 ml
- 1 tsp butter
- sunflower oil
- 1 tsp freshly grated black pepper
- salt - to taste
Instructions
Prepare Potato and Onion Mixture:
- Peel and dice potatoes into small pieces, then boil in salted water for 15 minutes.
- Finely chop onion and sauté in sunflower oil and butter for 5 minutes until softened. Add cooked potato pieces and sauté for an additional 2-3 minutes.
- Pour in 50ml water and sauté for 1 more minute. Transfer the mixture to a bowl.
- Add half a pot of yogurt with the potato and onion mixture.
- Separate an egg, adding the egg white to the mixture and reserving the yolk.
- Season with salt and black pepper, then mix well.
Assemble Potato and Onion Pastry:
- Mix 100ml water and 1 tablespoon sunflower oil in a cup.
- Grease a baking tray (20cm x 30cm) with oil.
- Layer filo pastry sheets in the tray, drizzling each with the water and oil mixture. Spread half of the potato and onion mixture over the pastry. Tear another sheet of filo pastry into pieces and place them over the filling. Add the remaining potato mixture on top, then cover with another sheet of filo pastry. Repeat the layering process, drizzling each layer with water and oil.
Bake :
- Mix egg yolk with half a pot of yogurt and spread evenly over the top layer of pastry.
- Bake at 170°C for 20-25 minutes until golden brown. To prevent burning, loosely cover with foil and uncover for the last 5-7 minutes for a golden finish.