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.
Servings: 8
Calories: 417kcal
Ingredients
- 1 pack Jones Dairy Farm Sausage fully cooked pork sausage links cooked
- 1 pack Jones Dairy Farm Canadian Bacon
- 2 large baking potatoes washed and peeled
- 1 package phyllo dough thawed
- 1 TBS butter melted
Instructions
- 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.
Nutrition
Calories: 417kcal | Carbohydrates: 46g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 753mg | Potassium: 605mg | Fiber: 2g | Vitamin A: 75IU | Vitamin C: 5.5mg | Calcium: 24mg | Iron: 3.2mg