Meat and Potato Bosnian Burek Recipe
This meat and potato burek recipe is inspired by a traditional Bosnian dish and perfect for serving at a brunch or breakfast for a crowd. With a crisp outside and flavorful inside, this burek pie is a one filling dish that everyone will love.
Jones Dairy Farm Sausage fully cooked pork sausage links
Jones Dairy Farm Canadian Bacon
washed and peeled
Preheat oven to 400 degrees.
Use a paper towel to wipe a tiny bit of butter or olive oil all around the cast iron pan to prep it for the burek.
Cook the sausage links according to the package instructions.
Dice potatoes and Canadian bacon into small cubes.
Use food processor to pulse cooked sausage links into small chunks.
Combine the sausage, Canadian bacon, and potatoes in a large bowl and season with salt and pepper.
Roll out thawed phyllo dough on a clean surface placing pieces next to each other to create one long line of phyllo dough.
Spoon the meat and potato mixture along the edge of the phyllo dough.
Tightly roll up the mixture inside of the phyllo dough until you have one long snake of filled phyllo dough.
Starting at one end, wind the phyllo dough into a roll tightly. Once completely rolled, place into prepared cast iron pan.
Mix melted button and egg together then use a food brush to lightly brush the mixture over the burek.
Bake burek in the oven until the top is golden brown, 25-30 minutes.
Recipe from Britni Vigil at http://www.playpartyplan.com