These Börek pastries are filled with spicy potatoes and baked until beautifully golden and crisp. These classic Turkish pastries are perfect for breakfast, lunch, or dinner. They taste just a delicious cold, so they’re ideal for packed lunches and picnics.
Potato Börek has always been a firm favourite of mine and it’s something I used to enjoy ordering at Turkish bakeries before I went vegan. Unfortunately, most Börek pastries that are sold in restaurants and bakeries contain yoghurt and egg, so I created a vegan version that tastes just as good! This recipe requires a few basic ingredient and it takes just 30 minutes to prepare.
What is Börek?
Börek is a family of pastries filled with various savoury ingredients. It's of Anatolian origins and is also common in Mediterranean and Balkan cuisines. What distinguishes börek from many other savoury pastries is that it is made from a dough called ‘yufka’. Dough is rolled out to create thin sheets and then cooked for a few seconds so that it is easier to preserve. Yufka and filo pastry look similar, however filo pastry tends to be a little thinner, so when making any kind of börek recipe, I’d suggest you use double layers of the filo pastry to create a yufka substitute.
Where to Buy Yufka?
In Türkiye, this type of dough is incredibly easy to find as it’s sold in almost every supermarket. Outside of Türkiye you’ll be able to find in in any Turkish or middle eastern supermarket, or you can purchase it online as they’re sold in airtight packages and have a long shelf life. If you’re unable to find yufka, filo pastry will do, just make sure to use double layers.
How to Serve Potato Börek
Börek can be eaten at any time and any occasion. If you’re serving time for breakfast I’d suggest serving them with a simple side salad made with cucumber, tomato and olives, and of course, a warm glass of Turkish tea. If you’re serving them for lunch or dinner, you can serve them as a side dish with other dishes such as soups or stews. They’re also perfect as a packed lunch as they taste just as delicious cold.
Recipe Variations
I’ve used a combination of Aleppo chilli flakes, paprika, garlic and parsley to flavour the potato filling, but you can get creative and add additional spices such as smoked paprika or cumin, which will give the filling an earthy taste. Another favourite of mine is zucchini Börek, so why not give that a try too.
Potato Börek Ingredients
Olive Oil: A bit of olive oil will help to bind the ingredients in the filling. For extra depth of flavour, use extra virgin olive oil.
Onion and garlic: you’ll find that most savoury Turkish recipes call for onion and garlic. These two ingredients add a delicious umami flavour to almost any dish!
Aleppo chilli flakes: The Aleppo chilli flakes add a slow-building heat and a delicious earthy, fruity taste to the dish. You could use different types of chilli flakes, but bear in mind that different types of chilli will have different levels of heat, so make sure to add it accordingly.
Paprika: you’ll need about 2-3 tsp sweet paprika.
Parsley: a bit of fresh parsley will add a pop of colour and a lovely flavour to the Potato Börek filling. If you don’t have any fresh parsley, you can use 1 teaspoon of dried parsley instead.
Potato: use maris piper or king Edward potatoes for an extra creamy filling
Salt and pepper: A bit of salt and pepper will help to season the filling.
Yufka or filo pastry: Yufka and filo pastry look similar, however filo pastry tend to be a little thinner, so when making any kind of börek recipe, I suggest you use double layers of the filo pastry.
To brush:
Oil: Any neutral tasting oil will do.
Vinegar: You’ll need 1 tbsp apple cider vinegar. You can use white wine vinegar as an alternative.
Flour: you’ll need about 2 tbsp plain flour.
Toppings:
Sesame and nigella seeds: These seeds will add a lovely flavour and crunch.
How to make Potato Börek
STEP 1:
Peel and cut the potatoes into small chunks. Add the prepared potatoes into a pot of salted water, and boil on a medium heat for around 20 minutes, or until soft; you should be able to mash the potatoes with the back of a fork. Drain the potatoes and set them aside.
STEP 2:
Add a little olive oil into a non-stick frying pan and saute the onions for 7 minutes, over a medium heat until they’re golden brown. Add the cooked potatoes along with the garlic granules, Aleppo chilli flakes, vegetable bouillon, salt, pepper, and parsley. Mash the ingredients until just combined.
STEP 3:
In a medium bowl, combine the oil, molasses, apple cider vinegar, and flour.
STEP 4:
Lay one sheet of the yufka or filo pastry on a clean surface. Brush the yufka or filo sheets with the oil and vinegar mixture. Bushing the yufka or filo sheets with this liquid mixture will give them more flexibility and will make them easier to work with. Add two to three tablespoons of the filling one inch away from the wide edge and form it into a thin log. Fold the outer corners over the filling and roll the borek into a cigar shape. Dip your index finger in water and wet the edges again and roll tightly. Repeat these steps until all the pastry and filling is used up.
STEP 5:
Preheat the oven to 180°C. Brush each Börek the oil mixture, then sprinkle sesame and nigella seeds on top of each one. Line a baking tray with parchment paper and place the Börek pastries on the tray. Bake for about 45-40 minutes until golden brown.
How to Store and Reheat
Store the leftover Potato Börek in an airtight container and refridgerate for up to 5 days. To reheat, simply microwave or heat for 15-20 minutes in a 180C preheated oven. To freeze the Potato Börek, wait until they’ve cooled down completely, then place in a freezer bag and store in the freezer for up to 3 months. To reheat, remove the Potato Börek from the freezer and allow them to thaw, once they’ve defrosted, bake them in a preheated oven for 15-20 minutes.
Notes and Tips
If you want to make this recipe in advance, they can be stored in the freezer for up to 3 months. You could freeze them either before they've been baked or after they've been baked.
Most pastries tastes best fresh, but Potato Börek tastes just as delicious the next day and can be served either hot or cold.
