Chorizo, goats' cheese and cumin borek recipe
Although not a traditional borek filling, this wonderful combination of smoky, spiced chorizo and cumin-spiked, creamy goats’ cheese is a winner. Chorizo really is such a fantastic ingredient and its capability to deliver bags of flavour to anything it comes into contact with always makes it a crowd-pleaser.
Ingredients
- 2 x 200g/7oz cured (not cooking) chorizo sausages, skinned and cut into chunks
- 2 tsp cumin seeds, toasted
- 350 g rindless soft goats’ cheese
- 1 amount of vegetable oil, for oiling
- 6 sheets of filo pastry (each about 48 x 25cm/19 x 10 in)
- 1 tbsp milk or water
- 1 beaten egg, to glaze
- 1 tsp nigella seeds
- 2 x 200g/7oz cured (not cooking) chorizo sausages, skinned and cut into chunks
- 2 tsp cumin seeds, toasted
- 12.3 oz rindless soft goats’ cheese
- 1 amount of vegetable oil, for oiling
- 6 sheets of filo pastry (each about 48 x 25cm/19 x 10 in)
- 1 tbsp milk or water
- 1 beaten egg, to glaze
- 1 tsp nigella seeds
- 2 x 200g/7oz cured (not cooking) chorizo sausages, skinned and cut into chunks
- 2 tsp cumin seeds, toasted
- 12.3 oz rindless soft goats’ cheese
- 1 amount of vegetable oil, for oiling
- 6 sheets of filo pastry (each about 48 x 25cm/19 x 10 in)
- 1 tbsp milk or water
- 1 beaten egg, to glaze
- 1 tsp nigella seeds
Details
- Cuisine: Persian
- Recipe Type: Pastry
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Put the chunks of chorizo into a food processor and process until they are minced as finely as possible. Transfer to a mixing bowl, add the cumin seeds and goats’ cheese and mix together until evenly combined.
- Brush the base of a 24cm (9in) round ovenproof dish or cake tin with a little vegetable oil. Lay a pastry sheet lengthways in the dish or tin with the ends overhanging the sides, then lay another pastry sheet widthways in the same way.
- Divide the chorizo filling in half. Add one half to the filo base and smooth it right to the edges to cover the base evenly. Fold another pastry sheet in half to create a double thickness and lay it over the filling, then repeat with a second pastry sheet to form a thick pastry layer.
- Brush the pastry with the milk or water, then top with the remaining filling, pushing and patting it into place to evenly coat the pastry layer. Fold the overhanging pastry into the centre, then gently crumple up the remaining 2 pastry sheets and arrange them on top.
- Brush all the exposed pastry and edges with beaten egg and sprinkle over the nigella seeds. Bake for 25–30 minutes until deep golden brown. Serve immediately.
This recipe is from Simply: Easy Everyday Dishes from the Bestselling Author of Persiana by Sabrina Ghayour is published by Mitchell Beazley, £26. Photography by Kris Kirkham.
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