Bourek Laadjine is a variety of Algerian savory pastries that is primarily made of bread rather than the traditional thin sheets of wrappers, hence the name that translates into bourek with dough. It can be served as an appetizer or with chorba. It is perfect during the month of Ramadan since it can be prepared and frozen in advance or right before serving. They are very similar to the South American empanadas and the filling can vary from meat, eggs or even just cheese.Also the dough can be fried or baked, the recipe can be changed easily to your tastes. Whatever your family likes, these will sure to be a treat.
- 2 cups all purpose flour
- 1 tablespoon yeast
- 1 tablespoon milk
- 2 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup warm water
- 1 egg, beaten
- 1/2 pound ground beef
- 1/2 onion chopped
- 1/2 cup fresh mushrooms chopped
- 1 tomato chopped
- 1/2 cup frozen spinach
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- salt to taste
- Mix flour, yeast, sugar and salt in a large bowl.
- Add milk to warm water, mix.
- Slowly add water/milk mixture to bowl. All may not be needed.
- Mix until a rag consistency is made.
- Add a bit more water and start to knead. You want the dough to be slightly sticky.
- Once the dough has been kneaded, place into a floured bowl.
- Preheat oven to 300 for 1 minute.
- Turn off and place dough in oven for 1 hour to rise.
- In a pan heat olive oil over medium-high heat, add onion and sprinkle salt over to help sweat.
- Once the onion have become partly translucent add tomatoes. Saute until the onions have become clear and tomatoes have broken down. Cover.
- Add spinach, allow to break down then add mushrooms.
- Season with salt, pepper, and cinnamon.
- Continue to saute for a few more minutes then remove from heat.
- In another pan brown and season meat with salt, pepper, cinnamon and cumin.
- Add the vegetables into the meat and mix thoroughly.
- Let cool completely before forming.
- Roll a golf ball sized piece of dough on to a lightly floured surface with a thickness of about 4mm. It doesn’t have to be perfect but the diameter should be able to cover 2 spoonfuls of filling.
- Fill with filling and fold over sides and roll in top and bottoms crimping as you turn them over.
- Place onto parchment paper and continue forming until you have run out of dough and filling. You should be able to make 8 hand pies with the dough.
- Let rise for an additional 30 minutes.
- Preheat oven to 400°F.
- Brush pies with beaten egg.
- Sprinkle salt on top.
- Bake for 25 minutes.