Lamb boreks are a great way to use up lamb from the night before. They make a perfect lunchbox filler or have them for supper with salad.
total time: 40 minutes
Leftover lamb diced or shredded
1 medium onion
2 cloves garlic
2tsp ground cumin
1/2tsp ground coriander seeds
1/4 cup capsicum, OR carrot, OR whatever veg you’ve got hanging around that you enjoy (it’s about using up what you’ve got!)
1 sheet of puff pastry OR 2 sheets of filo pastry
Preheat your oven to 180 degrees Celsius and put a large flat baking tray in the oven so it heats up. This is crucial to getting nicely cooked borek bottoms.
Dice and fry one medium onion in some canola oil with the spices. You want the onion to brown slightly. The cumin will toast in the oil and release a deeper and richer aroma when it is cooked out sufficiently. Add into the frying pan two diced cloves of garlic and the veg and fry for another couple of minutes. Then add in your left over diced or shredded lamb and cook until it is coated in the spices (1-2mins).
Allow the mixture to cool.
If you are using puff pastry, cut the sheet into two. Spoon half the cooled mixture, forming a long sausage shape, onto each half of the pastry. Roll into cigars and seal with a bit of cold water.
If you are using filo pastry, lightly spray olive oil onto one of the sheets before placing the other sheet on top. Cut layered pastry in sheets in two. Spoon half the cooled mixture, forming a long sausage shape, onto each half of the pastry. Roll into sausage roll shaped cigars and seal with another light spray of olive oil.
Egg wash on top of the pastry will give the boreks a nice crispy outside, but it’s not essential.
Cook the boreks for 10-20 minutes or until golden.
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