Bourek: A Step-by-Step Guide to Making Meat-Filled Phyllo Pastry

Begin by browning the beef in a large skillet. Once browned drain and wash the meat in cool water. Squeeze the water and fat out of the meat and place the meat back into the skillet. 

Add chopped onions and water and cook until the onions are translucent and sweet to taste. Add in the Vegeta, garlic, pepper and flour. Cook for a couple more minutes and remove from the heat.

Melt your butter in a small saucepan. Grab a pastry brush to prepare for the rolling.

How to roll the Bourek Meat Streudle:

Open the package of phyllo dough and turn it towards you so that it is the shape of a rectangle. Using a pizza cutter, cut the phyllo into 5 strips. 

Start by placing one sheet of phyllo, and butter the sheet. Place another phyllo sheet on top of the first sheet. Butter this sheet. Place a heaping spoonful of the meat mixture at the bottom of the phyllo sheets.  fold both sides of the phyllo dough towards the meat. Start rolling the phyllo dough and meat together right up to the top. Butter the meat roll. Place on a baking sheet, or alternatively spray the inside of a Ziploc bag and place the roll inside the bag. 

Preheat the oven to 375 degrees. Bake the meat bourek for 30-35 minutes or until golden brown.

Serve the meat bourek with sour cream mixed with green onions. Enjoy!

*These meat bourek’s freeze so well. I liked to spray the inside of a Ziploc bag and then place the meat boureks inside the bag and freeze them. You can take them right from the freezer to the oven. They are so wonderful to have on hand for a quick dinner!