Potato Borek, Turkish Patatesli Börek
Smoky, herby seasoned potatoes wrapped in layers of buttery, flaky pastry — Turkish patatesli börek (potato borek) is irresistible.
Ingredients
For the Filling
- 600 g potatoes white
- 1 tablespoon olive oil
- 80 g onion* chopped
- 2 garlic cloves large, minced
- 1 teaspoon red pepper flakes
- ½ teaspoon red chilli powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin powder
- ½ teaspoon black pepper finely ground
- Sea Salt to taste
- 2 sprigs thyme chopped
For the Pastry Sauce
- 250 ml oil
- 1 ¼ teaspoons vinegar apple cider
- 1 ¼ tablespoons yoghurt natural or Greek
- 2 ¼ tablespoons plain flour all-purpose in the U.S.
For the Pastry
- 400 g yufka pastry
- 1 egg yolk whisked
- 1 ½ teaspoon nigella seeds
- ½ teaspoon white sesame seeds
- ½ teaspoon poppy seeds black
Instructions
Make the Filling
- Add 600 g potatoes to a large pot of cold water. Bring to a boil, then cook until knife-tender (about 20 minutes).
- Once the potatoes are cooked, drain in a large colander. Once cool, carefully remove the skins.
- In a large frying pan over medium heat, add 1 tablespoon olive oil. Saute 80 g onion* (chopped) and 2 garlic cloves (chopped) until aromatic and softened.
- Add 1 teaspoon red pepper flakes, ½ teaspoon red chilli powder, ½ teaspoon smoked paprika, and ½ teaspoon cumin powder to the pan. Saute for a few seconds, being careful not to burn. Turn off the heat.
- Add the potatoes to the pan and roughly mash them. Add the seasonings—½ teaspoon black pepper, Sea Salt to taste, and 2 sprigs thyme — and mix all the spices and seasonings into the potatoes.
Make the Pastry Sauce
- Whisk together 250 ml oil, 1 ¼ teaspoons vinegar, 1 ¼ tablespoons yoghurt, and 2 ¼ tablespoons plain flour (AP) in a medium-sized bowl.
Roll and Shape the Borek**
- Cut 400 g yufka pastry sheets into small triangles. Brush one triangle completely with your pastry sauce. Layer another triangle on top, brushing with a thin layer of sauce.
- Add a small amount of potato filling in a strip along the larger side of the triangle.
- Fold the sides of the pastry over the potato filling, then roll up the pastry (like a spring roll). If needed, you can add water or pastry sauce to seal the ends.
Bake the Borek
- Preheat your oven to 180℃ (356℉).
- Crack an egg and separate the 1 egg yolk into a small bowl. Whisk until smooth.
- Place the rolled borek onto a lined tray and brush the tops with egg yolk.
- Sprinkle a mixture of seeds on top of the borek — I used 1 ½ teaspoon nigella seeds, ½ teaspoon white sesame seeds, and ½ teaspoon poppy seeds.
- Bake for around 40 minutes, or until evenly golden brown.
Notes
* 80g of onion usually equals about 1 medium onion.
** Please see the step-by-step pictures further up the post for a visual representation of how to shape the potato borek.
Nutrition
Serving: 1gCalories: 334kcalCarbohydrates: 25gProtein: 4gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 18gCholesterol: 31mgSodium: 168mgFiber: 2gSugar: 6g
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