'Burek' - easy way

Burek ( pita with minced meat) is very loved dish in Bosnia. I wrote about pita and burek before.
Today I want to explain how to make individual burek, where you don't need to have special pin, or large space for stretching phyllo pastry. Burek is often made  this way commercially (in burek bakeries).

Ingredients:
-Dough-
2 cups plain flour
1/2 tsp salt
200 (+) ml water
-Filling-
1 tsp oil
1 onion, finely diced
500 g beef mince (not lean or too fat)
1 tsp salt
1/2 tsp black pepper, freshly ground
-Oil for stretching, 120 ml +

Method:
Dough- Place all ingredients in a bowl. Mix well until incorporated, then take out on a bench top and knead until smooth. Divide into 8 equal parts; shape little balls. Pour 120 ml oil in a bowl; place dough balls in oil; turn them to cover well in oil. Set aside for 30 minutes.
Prepare filling- heat oil, saute onion, then add mince, salt and pepper. Cook just until meat lose its pink colour. Take off the heat and let it cool.
Preheat your oven to 190-200 *C; prepare a large rectangle baking pan (oil it - spray is ok).
Oil the surface of your bench top, then take a ball of dough and flatten with your palms as much as possible (for this, you can use any rolling pin if easier). Now start puling edges of the pastry with your fingers, until very thin and well stretched. You should get and oval  (30 X 20 cm approximately) of phyllo pasty. Put 1/8 of filling on an longer edge and roll into a sausage. Shape a swirl (round or elongated ) and place on a baking sheet. Repeat with other balls of dough. When all made, oil surface of each burek and  bake for 30 + minutes, or until golden brown on top.




Burek iz Buregdzinice

Burek je omiljeno jelo u Bosni.  Pisala sam o metodu razvlacenja tijesta prije ( pita , burek ). Danas zelim pokazati kako se prave pojedinacni bureci. Za njih ne trebate oklagiju ili veliki prostor za razvlacenje tijesta. U mnogim buregdzinicama se na ovaj nacin prave bureci.

Potrebno:
Tijesto / jufke-
2 solje brasna (2 X 250ml)
1/2 k soli
200 ml (+) vode
Fil- 
1 k ulja
1 crveni luk, sitno sjeckan
500 gr mljevene govedine / junetine (ni premasno ni nemasno)
1 k soli 
1/2 k crnog bibera, svjeze mljevenog
-Ulje za razvlacenje- 120 ml +

Nacin:
Umijesite tijesto od navedenih sastojaka. Dobro ga izradite, zatim podijelite na 8 jednakih loptica, smjestite u posudu sa 120 ml ulja; okrenite loptice tijesta kako bi se prevukle sa uljem preko cijele povrsine. Ostavite odmarati oko 30 min.
Zagrijte ulje, proprzite luk. Ubacite meso i zacine i dinstajte samo toliko da meso izgubi pink boju. Ostavite hladiti.
Ukljucite rernu na 190*C; pripremite tepsiju (nauljite ju).
Nauljite povrsinu za rad (kuhinjsku glatku povrsinu), postavite lopticu tijesta na nju, pa dlanovima rastanjite tijesto koliko je to moguce (za ovajdio mozete upotrijebiti bilo kakvu oklagiju, ukoliko vam je tako lakse). Sada prstima razvlacite krajeve tijesta sve dok ne dobijete veoma tanku jufku (otprilike 30 X 20 cm oval). Stavite 1/8 fila na jedan duzi kraj , pa zamotajte kao rolat. sada oblikujte 'zvrk'; okrugli ili izduzeni. Uradite isto sa preostalim lopticama; smjestite na tepsiju, pouljite povrsinu i pecite oko 30 minuta, ili dok burek ne dobije lijepu rumenu boju.