Byrek Filled with Venison Keema
Tony Singh MBE, created this recipe for us using his Dip and Drizzle Coriander and Mint sauce, which is the perfect partner to venison.
Ingredients
For the Filling:
- 400 g Venison mince
- 1 Medium onion, finely chopped
- 4 Garlic cloves, chopped
- 3 Green chillies, finely chopped (keep seeds for extra heat)
- 1 tsp Turmeric powder
- 3 tsp Garam masala
- 1/2 tsp Chilli powder
- Salt to taste
- 3 tbsp Vegetable oil
- 2 tbsp Fresh coriander, chopped
- 1 tbsp Dip and Drizzle Coriander and Mint sauce
For the Pastry:
- 1 pack Filo pastry (approx. 250g, thawed if frozen)
- 100 g Unsalted butter, melted (for brushing layers)
- Rapeseed oil for greasing
Instructions
Prepare the Venison Keema Filling
- Heat vegetable oil in a large frying pan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in garlic and green chillies, cooking for another minute.
- Add venison mince, breaking it up with a spoon and cook until browned, about 8-10 minutes.
- Mix in the spices and salt. Cook for 1-2 minutes to toast the spices.
- Stir in coriander and mint sauce, pop the lid on, and simmer until the mixture is moist but not watery.
- Add fresh coriander, set aside and let the filling cool.
Assemble the Byrek
- Preheat the oven to 180°C (fan) or 200°C (conventional). Grease a 30cm round baking tin with oil.
- Unroll filo pastry, covering it with a damp tea towel to keep it from drying out.
- Take one sheet, brush it lightly with melted butter, and place 2-3 tbsp of the venison filling along one long edge.
- Roll the pastry tightly into a cylinder, then coil it into a spiral starting from the tin's centre.
- Repeat the process with remaining pastry and filling, continuing the spiral until the tin is full.
- Brush the spiral generously with melted butter.
Bake the Byrek
- Bake in preheated oven for 35-40 minutes, or until the pastry is golden and crisp.
- Remove from oven, and let it rest for 5-10 minutes before slicing and serving.
