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Recipe Category / Savory pies and Tarts

Bourekia - Ground Pork Flutes

Bourekia - Ground Pork Flutes

Method

  • Place a deep pan over high heat and let it get very hot.
  • Add the olive oil and butter.
  • As soon as the butter melts, add the onions and sauté until they soften and turn light golden.
  • Add the ground meat and brown.
  • Add the pine nuts, salt, pepper, cinnamon and apricots.
  • Mix and sauté over medium heat, until all of the ground meat loses all of its liquid.
  • When ready, remove from heat and set aside until needed.

For the phyllo and assembly

  • In a large bowl, add the eggs and yogurt. Whisk until the mixture becomes light and fluffy.
  • Melt the butter in a saucepan or in a microwave and then add the eggs and water. Lightly season with salt and pepper. The mixture should be very runny.
  • Preheat oven to 180* C (350* F) Fan.
  • Packages of phyllo dough usually contain 12 sheets of phyllo. You can make 4 bourekia or flutes in the following manner:
  • Place a sheet of phyllo dough on a clean working surface, short side facing you.
  • Add 3-4 tablespoons of the egg mixture over the phyllo and spread it evenly with a pastry brush.
  • Cover with a second sheet of phyllo.
  • Add the egg mixture in the same way as before, cover with a third sheet of phyllo and repeat the same process with the egg mixture.
  • Divide the meat filling in to 4 equal parts.
  • Spread ¼ of the filling in a straight line parallel to the long side of the phyllo and 3-4 cm from the sides and 2 cm from the top and bottom. This will keep the filling from spilling out when rolling.
  • Fold the top and bottom edges of the phyllo over, so that they lightly cover the filling and roll to create a flute or boureki.
  • Generously grease a baking pan with butter and transfer the bourekia there.
  • Repeat the exact same process to make another 3 bourekia and transfer to baking pan. Do not place them close together.
  • Brush with remaining egg mixture.
  • Bake with 35-40 minutes, until golden.
  • When ready, remove from oven and set them aside to cool so they can be cut in to pieces easier.
  • Use a serrated knife to cut in to pieces and serve.
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Nutritional
Chart

Nutrition information per 100 gr.

224
Calories (kcal)
11 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

17.8
Total Fat (g)
25 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.0
Saturated Fat (g)
45 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

8.7
Total Carbs (g)
3 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

3.2
Sugars (g)
4 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.5
Protein (g)
13 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.4
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.26
Sodium (g)
4 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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