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    Bourek are traditionally made with dried beef and very rich pastry. This lighter version uses filo pastry

    Makes: 10 pieces


    • 50ml olive oil
    • 60g butter
    • 1 large shallot, finely chopped
    • 1 teaspoon powdered cinnamon
    • 60g dried figs, finely sliced
    • 1kg rump steak, trimmed and sliced into thin strips
    • Bunch of chives, finely chopped
    • 10 sheets of filo pastry
    • 300ml sunflower oil for frying
    • Lemon wedges


    1. Heat the olive oil and 10g of the butter in a frying pan and sweat the shallot with the cinnamon. Stir in the figs. Add the meat in batches, sautéing until cooked, then return all of it to the pan. Just before the end of cooking, add the chives. Leave to cool.
    2. Melt the remaining butter. Lay a sheet of filo on a floured surface, brush with butter and lay another sheet on top. Cut lengthways into 2 long strips.
    3. Put 1 tablespoon of meat and fig mix in the corner of the pastry strip. Fold over the corner to create a triangle. Fold twice more. Cut the end of the pastry into a diagonal and tuck it into itself. Repeat with the rest of the meat and pastry to make 10 boureks.
    4. Heat the sunflower oil in a pan until smoking. Reduce the heat and leave for a moment. Fry the bourek a few at a time for about 2 minutes on each side. Drain and serve hot with lemon wedges.

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