Chicken and Pea Börek

Ingredients

• •For the dough:
• •750 g chicken breast
• •250 g boiled peas
• •2 cups flour
• •2 egg yolks
• •2 tbsp vegetable oil
• •Water as needed
• •1/2 packet margarine
• •Salt
• •For the potato purée:
• •2 potatoes
• •1.5 tbsp margarine
• •1/2 small cup milk
• •2 tbsp grated kashar cheese
• •Salt
• •For the top: 1 egg yolk

Preparation

1. 1

   In a bowl, mix the flour, egg yolks, enough water and salt.

2. 2

   Knead until you get a soft dough. Rest the dough for 20 minutes. Pinch off egg-sized pieces. Roll them out to the size of a small plate on a floured surface. Brush melted margarine over each piece with a brush.

3. 3

   Stack 3 greased dough pieces on top of each other. Stack the rest, brushing margarine between them too. Chill in the freezer for 5 minutes.

4. 4

   Then roll the dough out again with a rolling pin. Brush melted margarine between them. Stack them and chill in the freezer for 10 minutes. After taking them out, roll out 3 mm thick.

5. 5

   For the purée, mash the boiled potatoes with a fork, then add margarine, milk, grated kashar and salt. On the rectangular-cut dough, place first the purée, then chicken cut into small pieces and the peas. Fold the four sides of the sheet over one another to close. Flip it over and place on a lightly greased tray.

6. 6

   Score the top with a knife at 4-cm intervals. Brush with egg yolk. Bake in a medium oven. Sprinkle grated kashar over the sliced börek and serve.