Talaş böreği (puff pastry filled with lamb ragù)

Talaş böreği comes from the Ottoman palace kitchen: its name refers to the flaky pastry that resembles wood shavings, wrapped around a vegetable-lamb ragù.

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Method

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1. Sweat the onion in the oil until translucent, add the meat, and brown over high heat.
2. Stir in the tomato paste, pour in the hot water, season with salt and pepper, and simmer covered over low heat for 40 minutes. ⏱ Timer: 40 min
3. Add the carrot, potato and thyme, and cook for a further 15 minutes, then add the peas and cook until the ragù is thick, almost dry. Let cool completely. ⏱ Timer: 15 min
4. Cut the puff pastry into 8 squares, about 14×14 cm each.
5. Put 2-3 tbsp of ragù in the centre of each, fold the four corners into the middle, and seal like an envelope.
6. Place seam-down on a parchment-lined baking tray, and brush with the egg yolk.
7. Bake at 200 °C for 25-30 minutes, until golden brown and flaky. Serve warm. ⏱ Timer: 25 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The ragù must be completely cool, otherwise the butter melts out of the pastry and it won't be flaky.
• The ragù can be cooked a day ahead.

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