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Envelope Pastry

Release Date: 03-03-2009
4 5 5 1

Yes ladies, I'm here with a delicious recipe that will whet your appetite in the morning... By the way, I started a diet at the beginning of the week, but if I continue to make such pastry recipes, I'm afraid of breaking the diet tomorrow or sooner than tomorrow :)

how to make brioche

Although the making of the envelope pastry with minced meat may seem confusing at first, I photographed every step of it in order to eliminate all the question marks that may arise in your mind.

How to Make Envelope Pastry?

You can make cheese, potato, spinach and leek varieties of this pastry by changing only the mortar. Big love...

Ingredients for Envelope Pastry Recipe

For 16 slices:

  • 4 pieces of dough
  • 300 gr. Ground beef
  • 1 medium onion
  • 1 green peppers
  • 2 pieces of tomato
  • 2 eggs (1 yolk on the skewers)
  • 5 tablespoon of yoghurt
  • a little more than half a teaspoon of oil

Fabrication:

  • In a large pan, take the vegetable oil and the chopped onion and fry it until it turns slightly pink. Add the finely chopped peppers and add the minced meat and fry until the water is gone. Add the tomatoes and spices and fry for 2 more minutes and turn off the stove.
  • In another bowl, whisk 1 egg + 1 egg white, yogurt and oil. Lay the dough on the counter and spread the mixture thoroughly all over the dough and lay the second dough on it.
  • Spread the minced meat on the dough well and bring the left and right edges there and fold it, apply the same process to the top and bottom, and form the dough into a square shape.
  • Fold the folded corners from the ends to the middle so that they are square again.
  • Divide the folded phyllo into four and then eight.
  • Place on a baking tray lined with greaseproof paper, brush with egg yolk, sprinkle with sesame seeds and bake in the oven until golden brown. Serve hot.

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"Envelope Pastry21 comments for ”

  • On February 04, 2015 at 16:58
    Permalink

    Hello, first of all, I would like to state that I bow respectfully to your determination.. I have been following your site since the first time you opened it, the place you came from today is admirable.. If I am going to cook a meal for the first time, this is the only place I look, it is impossible not to thank you for your help so far :) Let's come This pastry is my favorite pastry of recent times, humbly, I say to you, a kitchen secret, when you apply a mixture of oil and milk between the dough, it rises very well and becomes puffy, I say give it a try. I'm glad you're in, glad you're in our kitchen too..

    Answer
    • On February 05, 2015 at 00:30
      Permalink

      Hello Gizem, I can't tell you how happy your comment made me :) It's been 7 whole years and I've come a long way. Even if we have never met, I hope we will have culinary adventures together for many more years :) I will definitely try your suggestion. Love…

      Answer
  • on May 29, 2014 at 12:37
    Permalink

    I wonder if we can make this the night before and keep it in the fridge like other pastries? Or would it be inconvenient because there is egg in the mortar?

    Answer
    • on May 29, 2014 at 22:01
      Permalink

      No problem, you can wait.

      Answer
  • On January 16, 2014 at 10:01 am
    Permalink

    I'll make this pastry too, it's great, thank you

    Answer
  • On January 15, 2014 at 17:41 am
    Permalink

    Hello ; We're going to put 4 phyllo dough on top of each other in the same way, or I'll add my stuffing after just two yufka. I couldn't quite understand it.
    Thanks

    Answer
  • Sept. 24, 2011 at 22:24 pm
    Permalink

    I tried the envelope pastry, it was superrr :))))

    Answer
  • March 13, 2010 at 12:25
    Permalink

    the pie looks good, well done

    Answer
  • On November 25, 2009 at 14:40 PM
    Permalink

    Ms. Nilay, when I look at your recipes, I am enchanted, everything is beautiful, I wonder if you have a book of health, love…..

    Answer
    • On November 25, 2009 at 17:35 PM
      Permalink

      Hello Özlem, not yet, but there is also for my new projects. Thanks a lot..Loves

      Answer
  • Sept. 09, 2009 at 17:06 pm
    Permalink

    Thank you for your reply. I follow your site with interest.

    Answer
  • Sept. 09, 2009 at 14:17 pm
    Permalink

    Hello, Ms. Nilay. I tried your recipe, I made the mortar with cheese. but my pastry was dry. I wonder why. My mortar was low or did I apply a little bit of yoghurt and egg mixture on the phyllo dough. I would appreciate it if you could write a comment about the reason.

    Answer
    • Sept. 09, 2009 at 15:00 pm
      Permalink

      Hello Rukiye,

      I usually recommend making envelope pastry with ground beef or chicken. Because the minced meat mortar is more juicy thanks to the tomatoes, the pastry is not dry. Because envelope pastry is thick, if you make it with cheese, you should definitely apply a lot of yogurt. The reason for the dryness in your pastry is that the mortar is less liquid. Yours sincerely

      Answer
  • March 04, 2009 at 16:01
    Permalink

    Hello my namesake Nilay :) Thank you very much for your praise and appreciation. Love…

    Answer
  • March 03, 2009 at 17:21
    Permalink

    He never thought that there would be someone named Nilay, such a resourceful and professional recipe site. I'm your regular follower from now on.

    Answer
  • March 03, 2009 at 11:19
    Permalink

    Hello, Ms. Nilay, I took the printout of the recipe, thank you very much for your interest. Goodbye…

    Answer
    • March 03, 2009 at 11:23
      Permalink

      I thank you Deniz hn. When you try the recipe, I would love it if you share your opinions with us.
      Thanks

      Answer
  • March 03, 2009 at 10:01
    Permalink

    HELLO Madam NILAY FIRST I LOVE YOUR SITE AND YOUR RECIPES. BUT I CAN COPY AND PRINT YOUR RECIPES BEFORE, BUT I CAN'T TODAY, IT ALSO FINDS 10 PAGES WHEN I WANT TO PRINT DIRECTLY I WANT TO PRINT YOUR RECIPES BUT IT CAN'T, WE CAN HELP YOU.

    Answer
    • March 03, 2009 at 10:23
      Permalink

      Hello Deniz, you can print my recipes without copying them.
      For this the little priter picture at the end of the recipe print this post Just click on the button, then each recipe corresponds to 1 page, if not long. You can print and save it either as a word or as a pdf.

      Please write again if you have problems…Loves….

      Answer
  • March 03, 2009 at 09:23
    Permalink

    Mine h. If you pay attention, in the 2nd item, "smear the mixture thoroughly and lay the second phyllo on it." says. in other words, since 2 phyllo dough is put on top of each other, not a single phyllo, 2 slices come out of 8 phyllo. As a result, you get 4 slices from 16 phyllo dough. I guess you missed it.

    Answer
  • March 03, 2009 at 08:31
    Permalink

    We try 16 phyllo dough for 4 slices of pastry in envelope boregi, but we make 1 slices of borek from 8 yufka? where is wrong?

    Answer

Write a reply

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"Envelope Pastry21 comments for ”

  • On February 04, 2015 at 16:58
    Permalink

    Hello, first of all, I would like to state that I bow respectfully to your determination.. I have been following your site since the first time you opened it, the place you came from today is admirable.. If I am going to cook a meal for the first time, this is the only place I look, it is impossible not to thank you for your help so far :) Let's come This pastry is my favorite pastry of recent times, humbly, I say to you, a kitchen secret, when you apply a mixture of oil and milk between the dough, it rises very well and becomes puffy, I say give it a try. I'm glad you're in, glad you're in our kitchen too..

    Answer
    • On February 05, 2015 at 00:30
      Permalink

      Hello Gizem, I can't tell you how happy your comment made me :) It's been 7 whole years and I've come a long way. Even if we have never met, I hope we will have culinary adventures together for many more years :) I will definitely try your suggestion. Love…

      Answer
  • on May 29, 2014 at 12:37
    Permalink

    I wonder if we can make this the night before and keep it in the fridge like other pastries? Or would it be inconvenient because there is egg in the mortar?

    Answer
    • on May 29, 2014 at 22:01
      Permalink

      No problem, you can wait.

      Answer
  • On January 16, 2014 at 10:01 am
    Permalink

    I'll make this pastry too, it's great, thank you

    Answer
  • On January 15, 2014 at 17:41 am
    Permalink

    Hello ; We're going to put 4 phyllo dough on top of each other in the same way, or I'll add my stuffing after just two yufka. I couldn't quite understand it.
    Thanks

    Answer
  • Sept. 24, 2011 at 22:24 pm
    Permalink

    I tried the envelope pastry, it was superrr :))))

    Answer
  • March 13, 2010 at 12:25
    Permalink

    the pie looks good, well done

    Answer
  • On November 25, 2009 at 14:40 PM
    Permalink

    Ms. Nilay, when I look at your recipes, I am enchanted, everything is beautiful, I wonder if you have a book of health, love…..

    Answer
    • On November 25, 2009 at 17:35 PM
      Permalink

      Hello Özlem, not yet, but there is also for my new projects. Thanks a lot..Loves

      Answer
  • Sept. 09, 2009 at 17:06 pm
    Permalink

    Thank you for your reply. I follow your site with interest.

    Answer
  • Sept. 09, 2009 at 14:17 pm
    Permalink

    Hello, Ms. Nilay. I tried your recipe, I made the mortar with cheese. but my pastry was dry. I wonder why. My mortar was low or did I apply a little bit of yoghurt and egg mixture on the phyllo dough. I would appreciate it if you could write a comment about the reason.

    Answer
    • Sept. 09, 2009 at 15:00 pm
      Permalink

      Hello Rukiye,

      I usually recommend making envelope pastry with ground beef or chicken. Because the minced meat mortar is more juicy thanks to the tomatoes, the pastry is not dry. Because envelope pastry is thick, if you make it with cheese, you should definitely apply a lot of yogurt. The reason for the dryness in your pastry is that the mortar is less liquid. Yours sincerely

      Answer
  • March 04, 2009 at 16:01
    Permalink

    Hello my namesake Nilay :) Thank you very much for your praise and appreciation. Love…

    Answer
  • March 03, 2009 at 17:21
    Permalink

    He never thought that there would be someone named Nilay, such a resourceful and professional recipe site. I'm your regular follower from now on.

    Answer
  • March 03, 2009 at 11:19
    Permalink

    Hello, Ms. Nilay, I took the printout of the recipe, thank you very much for your interest. Goodbye…

    Answer
    • March 03, 2009 at 11:23
      Permalink

      I thank you Deniz hn. When you try the recipe, I would love it if you share your opinions with us.
      Thanks

      Answer
  • March 03, 2009 at 10:01
    Permalink

    HELLO Madam NILAY FIRST I LOVE YOUR SITE AND YOUR RECIPES. BUT I CAN COPY AND PRINT YOUR RECIPES BEFORE, BUT I CAN'T TODAY, IT ALSO FINDS 10 PAGES WHEN I WANT TO PRINT DIRECTLY I WANT TO PRINT YOUR RECIPES BUT IT CAN'T, WE CAN HELP YOU.

    Answer
    • March 03, 2009 at 10:23
      Permalink

      Hello Deniz, you can print my recipes without copying them.
      For this the little priter picture at the end of the recipe print this post Just click on the button, then each recipe corresponds to 1 page, if not long. You can print and save it either as a word or as a pdf.

      Please write again if you have problems…Loves….

      Answer
  • March 03, 2009 at 09:23
    Permalink

    Mine h. If you pay attention, in the 2nd item, "smear the mixture thoroughly and lay the second phyllo on it." says. in other words, since 2 phyllo dough is put on top of each other, not a single phyllo, 2 slices come out of 8 phyllo. As a result, you get 4 slices from 16 phyllo dough. I guess you missed it.

    Answer
  • March 03, 2009 at 08:31
    Permalink

    We try 16 phyllo dough for 4 slices of pastry in envelope boregi, but we make 1 slices of borek from 8 yufka? where is wrong?

    Answer

Write a reply

Your email address will not be published. Required fields * Required fields are marked with

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