sirup house — Potato and mustard börek

This is by no means traditional turkish börek, but it is definitely inspired by it! I decided to fill it with a mustard potato filling, inspired by the best potato salad i had in turkey some time ago.

Serves: 8

Time: 1,5-2 hours from start to finish

Ingredients

5-6 medium sized potatoes (about 700 g)
Mustard, 3 tbsp
Creme fraiche, 3-4 tbsp
Chives, 3-4 tbsp
Parsley, 3-4 tbsp (optional)
Salt and pepper
Hot water, 250 g
1 veggie og chicken stock cube
2 börek sheets (I’ll add a photo of the one I use in the ‘Method with photos’ section below)
Butter, 3-4 tbsp

I used a small baking sheet, about 28 x 15 cm.

Method

I keep the skin of the potatoes, but you can peel them if you want.
If keeping the skin, make sure to wash them well. To clean the potatoes, I start out by soaking them in water for a couple of minutes. Scrub with a clean sponge or vegetable brush.
Cut the potatoes into cubes and boil in salted water for 15-20 minutes until almost fork tender. Drain and set aside.
In a bowl, mix the mustard, creme fraiche, chives, parsley, salt and pepper.
Dissolve the chicken cube in hot water. Add about 50-100 g of the chicken stock to the mustard and creme fraiche mixture and mix. Add the stock a little bit of the time so the creme fraiche doesn’t curdle.
Add the cooked potatoes in the mixture and fold until mixed.
Layer the börek sheets on a small parchment lined baking tin, make sure to push the sheets gently to the sides. The sheets are fragile, so handle them slowly and take your time.
Add the potato filling and fold the remaining pastry over and push down gently.
Pour the rest of the chicken stock over and push down using a spoon, focusing on the sides.
Add butter on top.
Bake at 175 C (350 F) for about an hour or until the top and bottom is golden.
If the bottom of the börek is not browning, you can place the baking tin on the bottom of the oven to fisish baking there.
After removing from the oven, add butter on top.
Let it cool for 15-20 minutes, slice and enjoy.
You can add an egg wash on top of the börek if you want, but I prefer not to.

Method with photos

I keep the skin of the potatoes, but you can peel them if you want.

If keeping the skin, make sure to wash them well. To clean the potatoes, I start out by soaking them in water for a couple of minutes. Scrub with a clean sponge or vegetable brush.

Cut the potatoes into cubes and boil in salted water for 15-20 minutes until almost fork tender. Drain and set aside.

In a bowl, mix the mustard, creme fraiche, chives, parsley, salt and pepper.

Dissolve the chicken cube in hot water. Add about 50-100 g of the chicken stock to the mustard and creme fraiche mixture and mix. Add the stock a little bit of the time so the creme fraiche doesn’t curdle.

Add the cooked potatoes in the mixture and fold until mixed.

Layer the börek sheets on a small parchment lined baking tin, make sure to push the sheets gently to the sides. Use a baking tin that is small enough so that the rest of the dough can cover the top.

The sheets are fragile, so handle them slowly and take your time.