How to Make Chicken Borek

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Chicken Borek

This is a quick version of the classic Turkish dish, borek. The borek is traditionally a filo pastry pie filled with meat, spinach and cheese. The variations are endless and it has been popular since the time of the Ottomans.

The recipe here involves ready made puff pastry and can be made ahead and frozen up to a month. If you plan on freezing this then omit the egg wash step and do this when you are ready to bake. When ready to eat this it can be baked directly in the oven, no need to defrost.

Ingredients

Readymade Puff Pastry

2 large chicken breasts, diced

2 large bags of baby spinach, washed and roughly chopped

200g feta cheese

½ tsp coriander powder

½ turmeric powder

½ curry powder

Salt to taste

Oil

1 egg separated

Nigella seeds to sprinkle on top, optional

Method

Heat the oven to 180C.

Start by mixing the diced chicken with the spices and salt. Then in a pan heat the oil and add the chicken. Stir for about 10 minutes and then add the spinach. When the spinach has wilted take off the heat. If there is still water in the pan from the spinach then cook for a further 10 minutes uncovered until the water has evaporated.

When the mixture has cooled add the crumbled feta cheese.

While the chicken is cooling, roll out the puff pastry to approximately 16 x 16 inches.

Cut squares 16 squares of 4 x 4 inches each. With a fork whisk the egg white, dab the edge of a pastry square and add a heaped teaspoon of the filing. Fold over into a triangle shape and seal the edges. Once all 16 boreks have been made brush with the beaten egg yolk and sprinkle on some nigella seeds.

Cook in the middle of the oven for approximately 25 minutes, or until golden brown. When cooking from frozen the baking time will take slightly longer.  Serve and enjoy the compliments. Enjoy your chicken borek!

The article publication date: 12 April 2017

Photo credit: www.howandwhat.net

Author: S Young

S. Young is a freelance fruit carving artist and trainer. With extensive experience in the world of bespoke culinary art, S. Young now writes online regularly, sharing invaluable knowledge. She holds a Diploma in Business Psychology and a Certificate in Fine Arts.