Bourek me Kima (Pastries Stuffed with Minced Meat)
Bourek me Kima (Pastries Stuffed with Minced Meat) is a traditional Cypriot recipe for a classic snack of flour and oil pastries stuffed with a lamb and cheese mix in a tomato base bound with egg that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pastries Stuffed with Minced Meat (Bourek me Kima).
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Ingredients:
For the Filling:
2 eggs
1 tbsp onions, finely chopped
1 tbsp parsley, chopped
1 tbsp tomato purée
300g minced lamb
120ml corn oil
50g grated cheese
120ml hot water
salt and freshly-ground black pepper, to taste
For the Pastry:
400g plain flour
120ml corn oil
120ml cold water
1/2 tsp salt
Method:
Begin with the filling. Heat the oil in a frying pan, add the onions and fry for about 4 minutes, or until tender. Add the minced meat, stir well to combine and cook until lightly browned all over. Dissolve the tomato purée in 120ml hot water then pour this into the pan. Add the parsley, salt and black pepper then reduce to a simmer and cook gently until the mixture thickens. Take the pan off the heat and set aside to cool before mixing in the eggs and then the cheese. Mix well to combine and set aside.
For the pastry, sift together the flour and salt into a bowl. Form a hollow in the centre and pour in the oil. Using your fingers, mix until the oil has been absorbed. Gradually add the water and knead to a firm dough. Shape the resultant dough into a ball, cover with a damp cloth and set aside to rest for 60 minutes.
After this time, knead the dough for 5 minutes more then divide into three equal portions. Roll each piece out to form a long, wide and thin sheet. Using a pastry cutter cut the pastry into small rounds about 8cm in diameter.
Take one of these rounds and brush around the rim with a little water. Place a tablespoon of the filling in the centre, fold the pastry over to form a half moon then press down on the edges with the tines of a fork to seal.
Heat oil in a deep pan or deep fryer to 180°C. Add the bourekia, a few at a time, and fry for about 3 minutes or until golden brown.
Drain on kitchen paper and serve hot.
There should be enough to make between 20 and 25 bourekia.
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