Mini Meat Burek

In a bowl, add the flour and make a well in the center. Add the yeast, sugar, and lukewarm water. Add the salt around the edges of the flour.

Knead into a smooth dough. Knead for about 10 minutes until the dough becomes very smooth and elastic.

Cover the dough and let rest for 15 minutes.

Divide the dough into 14 equal portions, about 60 g each. Shape them into firm, smooth balls.

Combine the vegetable oil with the melted butter.

Lightly dust each dough ball with flour and roll out to a length of about 25 cm.

Brush each piece with the butter-oil mixture and stack them on top of each other. If the oil drips down the sides, gently smooth it back over the dough.

Cover the dough tightly to keep air out and let rest for another 20 minutes.

Sauté the ground meat with finely chopped onion. Season with salt and black pepper. Mix well and let cool.

Stretch each piece of dough by hand into a thin sheet.

Place the meat filling along the edge and roll up into a log, gently stretching the dough as you roll. Shape into a mini burek.

Place the pastries on a baking sheet and lightly brush the tops with oil.