Seafood Filo Triangles Recipe - Deniz Ürünleri Muska Böreği
These seafood filo pastry triangles are ideal as a meze. Cook them just before serving so that they are hot & crispy.
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Servings 18
Ingredients
For The Triangles
- 3 sheet yufka (cut into approx 6 strips per sheet, covered (see notes below))
For The Egg Wash
- 1 egg (beaten)
- 1 splash milk
- 1 glug olive oil
For The Filling
- 300 grams seafood selection (eg. prawns, scallops, calamari, white fish, crab sticks - chopped into small 1 centimetre pieces.)
- 100 grams kaşar cheese (Cheddar cheese or other hard cheeses that melt easily will work chopped into small cubes (approximately 5 millimetres))
- 4 spring onions (sliced down the middle & roughly chopped)
- 2 medium carrots (grated)
- 1 medium courgette (grated)
- ½ bunch dill (roughly chopped)
- 1 teaspoon sweet paprika
- 1 teaspoon ground fennel seeds
- ½ lemon (juiced)
- salt & pepper (to season)
- 1 tablespoon sunflower oil (for frying)
Instructions
For The Filling
- Gently heat your sunflower oil in a shallow pan and add your carrots and fennel seeds.
- Sauté for 2-3 minutes before adding your courgette.
- Sauté for another couple of minutes before adding your seafood (if uncooked).
- Sauté your seafood until cooked - approximately 4-5 minutes.
- Now add your paprika, salt & pepper and continue to cook for a further minute.
- Remove from the heat and allow to cool.
- Once your mixture has cooled, add the cheese, lemon & dill and stir in, carefully.
For The Egg Wash
- Add your egg, milk and oil to a ramekin dish and beat together
How To Roll Your Triangles
- Take one rectangular strip of pastry and place it on a flat surface facing away from you, vertically.
- Add 1-2 heaped teaspoons of filling to the bottom corner of your pastry.
- Lightly brush your egg wash along the rest of the pastry strip - you don't need to be too careful with this.
- Fold your pastry, alternating between diagonal and horizontal folds until you get to the end of your strip and have a triangular parcel.
- Continue folding your triangles until you have used all of your filling.
- Cover and refrigerate until you are ready to cook.
- When you are ready to cook your filo triangles, gently heat 3 tablespoons of sunflower oil in a frying pan and fry for 3-4 minutes on each side until golden. You can do these in batches.
- Drain on kitchen paper and serve immediately.
Notes
- The number of parcels your pastry will make depends on the width of your rectangular strips. We make ours approximately 8 centimetres in width and we get around 18-20 parcels from this.
- If you want to deep fry your filo triangles, they will cook in 3-4 minutes once your oil has heated.
- If you want to bake your börek in the oven, preheat the oven to 180 degrees Celsius.
- Place the filo triangles onto an oven tray and bake in the centre of the oven for 20-25 minutes until golden. If you like, you can brush your börek with an egg wash before placing them in the oven.
- If you want to make a big batch of filo triangles, they freeze well. You can cook them from frozen - just ensure they are piping hot throughout before serving.
- Filo pastry and yufka goes soft quite quickly after cooking. Serve immediately for warm, crispy triangles.
- We have used a basic Turkish seafood filling for börek that we have eaten in various restaurants. Feel free to experiment with other fillings such as meat, chicken and vegetables.
Nutrition
Calories: 50kcal
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