Recipe
Preparation
A soft dough is prepared by combining 2 cups of flour with sufficient water and salt, then left to rest. The filling—made of 250 grams of lean ground meat, 1 finely chopped onion, 1 boiled potato, 1 teaspoon of black pepper, and a small amount of salt—is thinned with warm water until it reaches a spreadable consistency.
Walnut-sized pieces are taken from the rested dough. On a floured surface, each piece is rolled out with a rolling pin to the size of a dinner plate. One tablespoon of the filling is spread onto half of the rolled dough. The other half is folded over to form a half-moon shape. The edges are firmly sealed and trimmed with the edge of a small saucer.
Without waiting, the pastries are fried on both sides in hot oil until golden. Excess oil is removed with paper towels. For the best taste, Chee Borek should be served hot.