Turkish Chicken Pie (Talas Boregi)

Nowadays,I want to cook more pastry recipes.I was looking for a traditional Turkish pastry recipe and found one in klasiktatlar .It is similar to English pie but has more delicious.Originally the filling is made from lamb meat but I used here chicken,easy to cook.


Ingredients:

1 pack puff pastry (ready to roll up)

For filling:
2 chicken thighs
half onion chopped coarsely
1 tsp black pepper
1 tsp salt
water
one handful of parsley
1 big tomato
3 tbsp olive oil
1 egg yolk beaten

Cut the chicken thighs and separate bones.Wash them and put in the pan.Add one cup of water.Cook it until the water is finished.Set it aside.Heat a pan.Add 3 tablespoon olive oil.Add and tomato and stir them together for 2 Min's.Add salt and black pepper.Add the chicken pieces and stir them together for 1 min.Add 1 1/2 cup of water and leave it to boil until chicken is very soft.Turn heat off.Take chicken pieces into a dish.Mix it with chopped parsley.Filling is ready (Keep the chicken stock to serve later).

Preheat the oven 200 C.Oil the oven tray.Take the pastry and cut into 4.Put a tablespoon of filling on the pastry and seal it like an envelope.Turn it over and put on the tray.Repeat it for other pieces.Brush egg yolk on the pastry and sprinkle some black sesame.Put the tray in the oven and bake it for 25 Min's.
when it is cooked ,take it to the dish and serve with warm chicken stock.Enjoy it.
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Turkish bulghur pilaf -Bulgur pilavi

I would like to give you very nice and healthy Turkish recipe which is called "Bulgur Pilavi".Bulghur is more nutritious than rice and couscous, because it contains more fiber, more vitamins and minerals.Bulgur is a common ingredient in Turkish and Mediterranean dishes.

Ingredients

500 gr Bulghur

1 onion

1 big tomato

1 cube chicken stock

2 tsp tomato puree

4 tbsp vegetable oil

Chop the onions finely. Cut the tomato like cubes. Dissolve chicken stock in hot water.

Heat a pan.Add oil and chopped onions.Fry onions until they are soft.Add chopped tomatoes and tomato puree.Stir and fry all for 3 Min's.Add bulghur and fry all mixture for 2 Min's again.Add the chicken stock to cover the mixture.Water level must be 2 cm higher than the mixture surface.Boil it until water is completely disappeared.Turn heat off.Put two kitchen paper towel on the pan and cover with seal for 10 Min's.This will give it more taste.Enjoy it.

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