Making Chard and Chilli Cheesy Börek
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Chard and Chilli Cheesy Borek
Chard and Chilli Cheesy Borek is a savory pastry filled with tender chard, melted cheese, and a kick of chili heat, all wrapped in buttery, flaky filo dough for a deliciously crispy bite with a warm, creamy center.
Serves:
5 rolls
Time to Prepare:
30 min
Time to cook or cure:
10-12 min
Skill
Baking
Serves:
5 rolls
Time to Prepare:
30 min
Time to cook or cure:
10-12 min
Skills:
Baking
Ingredients & Tools
Ingredients
For the filling
- Leafy parts of 15 large chard stems, roughly chopped
- 1 Onion, finely chopped
- 4 Garlic cloves, minced
- 1 teaspoon Caraway seeds
- A little Olive oil for sautéing
- 5 standard Filo pastry sheets
- 3 teaspoons Butter, melted
- 250 grams Cheese that melts (e.g., mozzarella, cheddar), grated or crumbled
for the sauce and the glaze
- 5 tablesooons sourcream
- 1 spig of lemon juice
- 1 tbsp of sambal
- salt to taste
Tools
- metal baking sheet
- brush
- oven
- pan for sauteeing chard
- tongs or ladle
Useful guidelines
Feeding your Starter
Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.
Directions
Simply follow these steps in order to make the börek:
Preheat the oven to 200°C (390°F).
Prepare the Filling and the sauce
Separate chard leaves from stem, wash well, dry and chop up roughly.
In a skillet, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and caraway seeds, cooking for another minute until fragrant.
Add the chopped chard leaves and cook until wilted, about 5 minutes. Remove from heat and let cool slightly.
Mix together all sauce ingredients except the eggs. Set aside.
Prepare the Pastry
Lay out one filo pastry sheet on a clean, flat surface. Fold 1 third in on itself and brush lightly with melted butter. P
Assemble the Borek
Spread the cooked chard mixture evenly along the edge of the stacked filo sheets, leaving a border for rolling. Sprinkle the cheese evenly over the chard. Now drizzle some of the sambal sauce over the cheese. Roll the borek into a thin roll,
Roll and Glaze
Carefully roll up the filo around the filling to create a log shape. Tuck in the ends if desired.
Repeat this process 5 times and place the rolls on a baking sheet. Face the ends towards one another, so they sty closed during cooking.
In a small bowl, beat the egg and mix in the remaining sambal sauce. Brush this glaze generously over the top of the boreks, fill the centers a little with the glaze.
Bake
Bake for 25-30 minutes, or until the pastry is dark golden and crisp.
Serve
Serve warm.
Storage
To store borek and keep it as fresh as possible, follow these tips:
Refrigerate: Allow the borek to cool completely, then place it in an airtight container. Refrigerated, it will stay fresh for up to 3 days.
Reheat for Crispiness: When ready to eat, reheat the borek in an oven or toaster oven at 180°C (350°F) for about 10-15 minutes to restore its crispiness. Avoid microwaving, as this can make the pastry soggy.
Freeze for Longer Storage: Borek can also be frozen. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container. Frozen borek can last up to 3 months. To reheat, bake from frozen at 180°C (350°F) until warmed through and crispy, about 20-25 minutes.
Fermented Vegetables
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