Pan Borek with Ground Beef

(Kiymali Tava Boregi)

6 sheets Phyllo Pastry

Filling:
150 g lean ground beef
1 small onion, sliced
1 fresh green onion, chopped
1 small tomato, peeled, cut in small cubes
1/4 cubanelle pepper, chopped
1/2 tsp dry oregano
1 tbsp crushed tomato, canned
Salt
Pepper

Sauce:
1 egg
100 ml milk
100 ml water
50 ml sunflower oil

Cook the ground beef in a medium sized pot until the colour turns to light brown. Then add the rest of the filling ingredients. Cook for about 10 minutes over medium-low heat until the peppers are softened. Put aside. Whisk all sauce ingredients in a small bowl.

Take 2 sheets of the phyllo pastry and place over a large pan, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon all over the sheet (picture). Take 2 more sheets and place on top and put a few more spoons of the sauce. Then spread the cooked filling all over this layer. Arrange the last 2 sheets on top of the filling and put some more sauce again. Then fold over the sides of the bottom layer. Pour the rest of the sauce over the surface (picture). Leave in the fridge for about an hour.

Put the pan on the stove to heat it up for a minute over medium heat, then turn the heat to very low. Cook one side slowly, then slide it on a plate. Cover the plate with the pan, turn it upside down and cook the other side until it's light golden brown.

This recipe goes well with cherries on the side or Ayran. You can have it as a main dish or with afternoon tea as a snack, or even weekend breakfast.

Makes 2 servings.