Pastries

Ingredients:

* 500 grams flour
* 4 tablespoons butter
* 2 teaspoons yeast
* 2 tablespoons milk
* 1 teaspoon salt
* 1 teaspoon sugar
* 3 eggs (separate yolk of 1 egg for top of pizza)
* 250 grams minced meat
* parsley
* 1 onion

1- Disslove yeast and sugar in milk.
2- Sift flour in a large mixing bowl. Make a well in center. Place yeast, butter, 2 eggs and salt in well. Knead into a soft dough. Cover and set aside for it to rise.
3- Divide dough into equal pieces (approximately the size of a lemon).
4- Prepare filling: Brown mince with chopped onion and a little butter. Cover and continue to cook until juices evaporate. Add salt, pepper and chopped parsley.
5- Roll each piece of dough out,on floured surface, into a fine sheet of pastry.
6- Spoon some of the meat mixture down the center of each sheet of pastry. Fold the edges of the pastry inwards. The filling should be visible.
7- Brush with egg yolk and bake in a moderate oven until golden brown.
8- Brush tops with melted butter and serve immediately.

Su Boregi (Water Pastry)

Ingredients:

* 640 grams sifted flour
* 4 eggs
* 220 grams sunflower oil
* salt
* 400 grams fetta cheese
* 1 bunch parsley, chopped

1- Sift flour onto a large flat surface. Make a well in the center. Add eggs, salt and a little water. Knead into a firm dough.
2- Separate dough into long pieces, keeping one larger than the rest (for the Bottom). Cover pieces with a wet cloth. Allow dough to rest.
3- Roll each piece of dough, on a floured surface, to a 1 millimetre thickness.
4- Place the large piece on the bottom of a greased, large, round baking dish.
5- With the remaining pieces, boil each one in a large pot of salt water. Cook for 1 minute. Remove from pot and pat excess water out with paper towels.
6- Drizzle melted butter over bottom piece of pastry. Using half of the remaining pastry, take one sheet at a time and scrunch up at place into the baking dish. Drizzle butter over each sheet. Continue procedure until half of pastry sheets are used.
7- Break up cheese with a fork and add chopped parsley. Mix well and spread over sheets of pastry in baking dish.
8- Continue adding a layer of scrunched pastry, drizzled with butter at intervals, until the top layer is reached. Spread top layer out to the edge of baking dish.
9- Beat an egg yolk into the remaining melted butter and pour over the pastry. Bake in moderate oven until golden brown. Remove. Turn out and cut into slices before serving.

Sigara Boregi (Cigar Shaped Pastries)

Ingredients:

* 1 pkt filo pastry
* 250 grams fetta cheese
* 1 egg
* 1/2 bunch chopped parsley
* 250 ml sunflower oil

1- Break up cheese with a fork. Add egg and chopped parsley and mix well.
2- Lay out sheets of pastry on a flat surface. Cover with a moistened tea towel.
3- Cut filo pastry into 3 equal pieces, lengthwise.
4- Take two layers of pastry and place a teaspoon of the cheese mixture at bottom of pastry. Fold sides and roll pastry into a cigar shape. Lightly wet edges with fingertip to seal any open edges.
5- Fry pastries in hot oil until golden brown. This is a very quick process so you must work quickly. Drain on absorbent paper and serve.