Raw Pastry

Method

1. Combine the ground meat with black pepper in a bowl and mix thoroughly until the seasoning is evenly distributed throughout the meat.
2. Divide the almond flour dough into equal portions and roll each piece out on a lightly floured surface into thin, flat sheets approximately 2–3 mm thick.
3. Place a portion of the seasoned ground meat filling onto each dough sheet, then fold and seal the edges firmly to enclose the filling in the traditional börek-style pastry shape.
4. Melt the butter in an oven-safe pan over medium heat for about 2 minutes until it begins to foam, then arrange the assembled pastries in the pan.
5. Transfer the pan to an oven preheated to 180°C (356°F) and bake for 35–38 minutes until the almond flour dough is golden and the meat filling is fully cooked through.
6. Remove the pastries from the oven and allow them to rest for 3–4 minutes before serving so the filling sets and the crust firms slightly.