Shell-shaped lentil borek

Borek are delicious flaky pastries that can be made with a variety of fillings. This version uses lentils and three kinds of cheese, and these little parcels make great canapes.

Shell-shaped lentil borek. Credit: Everyday Gourmet with Justine Schofield

• makes

  20

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 clove garlic, finely chopped
• 1½ cups cooked Puy lentils, cooked as per packet instructions
• ½ tsp cayenne pepper
• 1 buffalo mozzarella ball, cut into small cubes
• 25 g pecorino, finely grated
• 4 tbsp ricotta
• 1½ tsp dried oregano
• ¼ cup milk
• ¼ cup olive oil
• ¼ cup water
• 12 sheets filo pastry
• 2 egg yolks
• Black sesame or nigella seed, to garnish

Instructions

1. Pre-heat the oven to 200°C. Grease or line a baking tray.
2. For the filling, sweat off onions and garlic in the olive oil until very soft. Turn the heat off and add the lentils, cayenne, cheeses and oregano and season with salt and pepper. Mix until well combined.
3. Whisk together the milk, oil and water and heat.
4. Cut the rectangular filo sheets into a square shape. (Reserve the offcuts – you can either use them, overlapped, to form more borek or reserve for another use.). Place a slightly damp cloth over the pile of filo sheets to stop them drying out.
5. Working with one sheet at a time, place the sheet in front of you with one corner pointing towards you (so it forms a diamond shape). Drizzle a little of the milk mixture over pastry and brush it evenly around. At the bottom corner of the filo, using your thumb push the pastry upwards so it scrunches together. With your thumb still holding the scrunched pastry, fold the two sides down so they meet, turning the pastry into a rough (upside down) U-shape. Add a tablespoon of the lentil mixture on the bottom section and fold up into a parcel. Turn over to reveal the crinkled side and place on the greased baking tray. Repeat the process.
6. Brush the pastries with a beaten egg yolk and sprinkle with the seeds. Bake for 20-25 minutes or until golden.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.