Burek

Method

Heat oil in a large frying pan and cook the onions until softened, then add the minced beef and brown thoroughly, stirring frequently. Season the meat mixture with salt, pepper, and paprika, then allow to cool slightly and drain any excess liquid. Brush a baking tin with melted butter and layer four sheets of filo pastry, brushing each sheet generously with butter. Spread half the meat filling evenly over the pastry, then layer four more sheets of filo, brushing each with butter, followed by the remaining meat filling. Top with a final layer of four filo sheets, brushing each with butter, then brush the entire top surface generously with melted butter. Score the burek into squares or diamonds without cutting all the way through to the bottom. Bake at 190°C for 45-50 minutes until the pastry is golden brown and crisp, then allow to cool for 5 minutes before serving.