Sigara Böreği (Dairy & Egg Free)

Ingredients

• 4 sheets Yufka pastry sheets
• 2 medium Potatoes
• 1/4 medium Onion
• 2 tbsp Olive oil
• 1/4 cup Fresh parsley
• 1 tsp Dried mint
• 1/4 tsp Red pepper flakes
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Plant-based milk (for brushing)
• 1 tsp Sesame seeds (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 medium Potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and return them to the pot. Mash the potatoes until smooth, then set aside.
2. 2While the potatoes are boiling, finely chop the 1/4 medium Onion. Heat the 2 tbsp Olive oil in a skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it is translucent and soft.
3. 3Add the sautéed onion to the mashed potatoes. Stir in the 1/4 cup Fresh parsley, 1 tsp Dried mint, 1/4 tsp Red pepper flakes, 1/2 tsp Salt, and 1/4 tsp Black pepper. Mix everything together until well combined.
4. 4In a small bowl, whisk together the 1 tbsp Cornstarch and the 2 tbsp Water until smooth. This will be your slurry.
5. 5Carefully unroll the 4 sheets Yufka pastry sheets. Cut each yufka sheet into 8 equal triangles, starting from the center point to the outer edge.
6. 6Place about 1 tablespoon of the potato mixture onto the wide end of each yufka triangle. Brush the edges of the yufka triangle with a little of the cornstarch slurry. Tightly roll each triangle from the wide end towards the pointed tip to create a cigar shape.
7. 7Arrange the rolled börek in a single layer on a baking sheet. Brush the tops of the rolls with the 2 tbsp Plant-based milk. If using, sprinkle the 1 tsp Sesame seeds over the top.
8. 8Bake in a preheated oven at 190°C for 20-25 minutes. The börek are done when they are golden brown and feel crispy to the touch.

Substitutions

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