Another deceptively simple and delicious recipe by Mandy Hall.

By adding rich buffalo curd to this beautiful Turkish pastry we are taking it to yet another level. Mega creamy, it is full of flavour and very easy to make.

2 large potatoes, peeled & boiled until tender, drained and set aside - keep warm
3 TB olive oil 
1 onion finely chopped
1 leek finely chopped 
salt and pepper to season
1 tsp cumin and smoky paprika
2 eggs
1 bunch of Dill and Parsley finely chopped
100g Buffalo Curd
12 sheets of filo pastry 
100g melted butter
Sesame or Nigella seeds

1. Preheat oven to 180c.
2. Using a fork mash the potatoes and keep warm aside. In a frypan on medium heat, add chopped onion and leek and cook until caramelised and tender, approx. 10-15 mins. 
3. Beat the eggs, reserving a little for later to brush the pastry.
4. Mash the potatoes well, using a fork or similar masher, add the potatoes to the pan with the onion and leek, add salt, pepper, cumin and paprika. Turn off heat and transfer to a large bowl, let cool slightly before adding beaten eggs, herbs and Buffalo curd, mix thoroughly.
5. Working with one sheet at a time, brush the filo pastry with melted butter, lay another sheet on top, brush with melted butter and lay one more sheet on top. 
6. Add a thin layer of potato and curd mixture across the bottom third of the sheet, leaving 2-3cms from the edges. Carefully roll up the sheets into a long cylinder and then carefully curl the cylinder into a coiled circle, tuck the end underneath, brush with some of the egg that you previously set aside and sprinkle with Nigella or sesame seeds. Place onto a lined baking tray.  Repeat this until you have used all your pastry and mixture.
7. Bake in oven for 10-15 minutes until golden and crispy.  

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