Turkish Pastrami Fried Borek

Cook Time 30 minutes
Servings 8

Ingredients

8 sheets fillo pastry
400g grated mozzarella
320g Turkish Pastrami
8 tomatoes, blanched, peeled and chopped
8 Turkish Long Peppers, chopped 
4 tbsp cumin
4 tbsp Turkish chilli pepper
½  bunch  parsley, roughly chopped
4 whole eggs, whisked
800g breadcrumbs 
Vegetable oil

Method

Heat a pan with olive oil and lightly fry the peppers lightly. Allow to cool. 

Fill a bowl with boiling water and salt, and add the tomatoes for 30 seconds to lightly blanch. Remove the tomatoes from the bowl, peel and finely chop them.

In a bowl mix the cooked peppers, chopped tomatoes, parsley, salt, pepper cumin & chilli set aside.

Brush half of a sheet of fillo with vegetable oil, then fold the fillo in half and brush the top of the fillo with more oil. Towards the lower third of the fillo, add a small handful of mozzarella cheese in a line, top with 2 tablespoons of the peppers mixture, and then scatter the torn pastrami over it. Fold the sides over the mixture, then roll the fillo over to make the borek parcel.  Dip the borek into the egg wash and coat with breadcrumbs.

Heat the oil in a deep pan to approx 160-180 and carefully fry until golden on one side, flip and cook for a further 30 seconds. Remove from the oil and drain on a paper towel. Repeat the process with the remaining ingredients.

Allow to cool slightly before serving with a side salad.