Thai Vegetable Borek
A fusion of Turkish and Thai flavors, this crispy borek is filled with a delicious mixture of roasted vegetables.
Ingredients
- ●1 package, thawed Philosophy puff pastry
- ●1 cup, diced Roasted turkish eggplant
- ●1 cup, diced Roasted turkish zucchini
- ●1 cup, diced Roasted turkish red bell pepper
- ●1/4 cup, chopped Fresh cilantro
- ●1 tsp Thai red chili flakes
- ●to taste Salt
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out the puff pastry to a thickness of 1/8 inch.
- 3
In a bowl, mix together the roasted eggplant, zucchini, and red bell pepper.
- 4
Sprinkle the Thai red chili flakes and salt over the vegetable mixture.
- 5
Place the vegetable mixture onto one half of the puff pastry, leaving a 1/2 inch border around the edges.
- 6
Fold the other half of the puff pastry over the filling, pressing the edges to seal.
- 7
Use a knife to cut the edges to make a decorative border.
- 8
Place the borek on a baking sheet lined with parchment paper.
- 9
Brush the top with egg wash and bake for 25-30 minutes, or until golden brown.
- 10
Serve warm, garnished with chopped cilantro.