Millefeuille Pastry / Talas Boregi is also one of the common classics cooked in Turkish kitchens. I cook it when I have guests, as a side dish or when I am in a mood to prepare something different. My son likes it most. It is nothing too fancy actually. Quite straightforward to prepare and not much to make a mistake about.
Traditionally it is prepared with lamb chunks. However some cannot tolerate smell of lamb so it is ok to prepare with beef and even beef, chicken or turkey. I have read recipes where they even prepare it with minced meat. I generally cook the traditional way and maybe play around with spices and a few ingredients; but not the basic ones. Keep in mind that adding a bay leave or two while cooking will help get over with the lamb smell.
Start off with taking the millefeuille sheets from the freezer, set aside so they get soft enough to work on. Meanwhile put the meat without adding anything else into your cooking pot. I prefer to use a pressure cooker. Cook the meat until it first leaves and then absorbs its water. Add chopped onions, then chopped garlic, then cubed carrots and finally peas. You can use frozen peas. Sprinkle salt, black pepper, some red pepper flakes, thyme and perhaps some chopped dill or parsley. While the filling is cooked, make the millefeuille sheets larger using a rolling bin. First sprinkle your working area and top of your millefeuille sheet with some flour. Make them some what double their original size.
Then place a tablespoon of the filling ingredient and pack it up like an envelope.
Turn upside down and place each one on the oven tray. Spread egg yolk on each one with a egg brush. Finally sprinkle some nigella seeds. Some also add sesame seeds, however I suggest you not to; as millefeuille pastry is oily enough. Cook until brownish on top and bottom.
This recipe requires chopped carrots and peas. You might be tempted to use ready garniture mixture including potatoes. Resist this temptation as they will be cooked again and will be too mushy and ruin your dish. It is the best when just out of the oven. However will also do for a few more days, when kept covered in the fridge.
Millefeuille Pastry / Talas Boregi is a whole meal so you can serve it not as a side dish but as the meal itself. Goes perfectly well with plain yogurt or fruit compote.
Hope you try and enjoy, don’t forget to post comments and pictures of how you did.