Preparing the Mince Filling

Cup of Yum
1. Put a heavy-based pan on medium heat and brown the mince until it releases its fat.
2. Add the olive oil to the pan and saute the onions along with the garlic until soft and translucent.
3. Add salt, freshly ground black pepper and paprika, remove from the heat and let it cool down while preparing the sauce.

Preparing the Sauce

1. Whisk an egg in a medium-sized bowl.
2. Add vegetable oil, milk, yoghurt and vinegar to the eggs and whisk until combined.

Building the Borek Parcels

1. Preheat the oven to 180° C (360° F).
2. Lay one sheet of yufka on a clean work surface.
3. Drizzle 1-1 ½ tablespoon of the sauce and spread it evenly using a brush. 
4. Fold one rounded side towards the middle and then fold the opposite rounded side to meet in the middle.
5. Drizzle some sauce just enough to lightly cover the pastry and spread it with the brush.
6. Fold the other rounded sides towards the middle to form a square parcel.
7. Brush lightly with sauce and cut them into 4 squares.
8. Place a large spoonful of mince filling in the middle of each pastry squares.
9. Fold each of the corners toward the middle to form a square parcel, gently press in the middle where all the corners meet and turn the pastry upside down.
10. Repeat the same steps for the 2 other yufka pieces.
11. Line a baking tray with silicone paper and place the borek parcels ½ cm away from each other.
12. Add melted butter to the sauce. If you don't have any sauce left, just use the melted butter.
13. Brush your pastries with the sauce and butter mixture evenly.
14. Sprinkle on some sesame seeds, nigella seeds or poppy seeds.
15. Place the tray in the hot oven and bake for 30 to 35 minutes, until they have turned golden brown and crispy.