The Puff pastry sheets should be chilled for some time in the refrigerator after being removed from the package. We will now make the chicken Borek’s inner fillings by adding meat and veggies along with all the spices.

Fry the meat and vegetables in oil over medium heat. Chop the beef or chicken into bite-sized pieces. Sprinkle salt and pepper over the chopped meat after it is released into the oil.

Saute the meat pieces in order to fry them for a few minutes. Once the onions have turned brown, add the minced garlic and chopped garlic to the skillet. Sauté all the ingredients periodically to avoid overcooking.

Sprinkle paprika powder over the Turkish Bourekas to add a spicy tang. To enhance the spicy taste of the meat mixture, add cumin and cinnamon powder. Pour lime juice into the gravy afterward to add savory flavor and avoid overly dried meat.

To make your dish even more delightful, add grated ginger and chopped cilantro. Stir the meat and veggie mixture for the final 4-5 minutes and remove from the heat. Set aside the inner fillings of the patties to cool.

Grease the cooking surface of a baking tray with oil. On the pan, align the chilled pastry sheet on all sides. Using a hand knife, cut small squares to cover the inner fillings of meat and veggies.

Then, pour half the beaten egg into the prepared inner fillings and whisk thoroughly. With a spoon, make small scoops of meat and veggie mixture and place them in the center of the baking sheet. Close the sides of the patties by folding the sheet after placing all the meat portions.

With a fork, seal the border so that the meat does not escape while baking. Place the pan in the oven, then season the tops of all the patties with the remaining beaten egg. The meat patties should be baked for 20-25 minutes until the outer layer becomes golden and crispy.

The mouth-watering homemade puff pastry with meat filling and veggies is now ready to serve.