Prawn borek

Name: Prawn borek
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 (200gm) large uncooked king prawns, peeled, deveined and finely chopped; 100 gm haloumi, coarsely grated; 100 gm Greek sheep's feta, coarsely grated; 2 tbsp finely chopped flat-leaf parsley; 1 tsp dried isot pepper (see note); 2 egg yolks; 6 fillo pastry sheets; Vegetable oil, for deep-frying; 1 tsp nigella seeds

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 8

prawn pastry

Ingredients

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4 (200 gramsm) large uncooked king prawns, peeled, deveined and finely chopped100 gm haloumi, coarsely grated100 gm Greek sheep's feta, coarsely grated2 tbsp finely chopped flat-leaf parsley1 tsp dried isot pepper (see note)2 egg yolks6 fillo pastry sheetsVegetable oil, for deep-frying1 tsp nigella seeds

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Instructions

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Step 1

Combine prawns with cheeses, parsley and isot pepper, then fold through yolks.

Step 2

Cut fillo into 9cm x 45cm strips and keep covered with a damp tea towel. Place 2 strips on top of each other, place 2 tbsp of filling at one end, then fold one corner of pastry overfilling to form a triangle. Repeat folding from side to side in a triangle shape until there is one fold left. Brush end with water, make the last fold and press to seal and form a triangular parcel. Trim excess pastry if needed. Repeat with remaining fillo and filling and refrigerate uncovered to dry (1 hour).

Step 3

Heat oil in a large deep saucepan to 180°C. Deep-fry börek, in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, hot oil may spit). Drain on paper towels, sprinkle with nigella seeds and serve.