Pork and Potato Burek Strudels

pork and potato burekServes 6


  • 500g Linley Valley Pork fillet, diced to 1cm
  • 1 large potato , diced to 1cm
  • 1 small onion, finely diced
  • 3 tbsp of olive oil
  • salt and pepper to taste
  • filo pastry
  • melted butter


Combine the pork, potato, onion and oil in a bowl, season with salt and white pepper to taste. Lay 2 sheets of filo pastry onto a clean tea towel, brush the filo with melted butter. Spoon on some of the pork mixture in a line and roll the filo as if making a sausage roll. Then coil the long roll up to form a spiral shape. Place on a flat baking tray and repeat process until you have made enough burek. Brush each burek with melted butter, splash with a little water and cook in a 160c oven for 25 minutes or until golden brown.

To Serve

These simple yet tasty parcels are best eaten with dipping sauces, just unroll them as you eat them.


Filo pastry does dry out quickly. You can ensure this does not happen by covering with a damp cloth.

Web design by Media on Mars
Copyright © 2020 Craig Mostyn Group