Sarajevo-style Burek Recipe | Homemade Burek

Ingredients

• 425g (15 oz/scant 3½ cups) strong white bread flour, plus extra for dusting
• ½ tsp fine sea salt
• 2 tbsp sunflower oil, plus extra for greasing and brushing
• 250 ml (8 fl oz/1 cup) lukewarm water
• 10g (½ oz) unsalted butter
• 50 ml (1¾ fl oz/3½ tablespoons) boiling water
• cold drinking yoghurt, to serve
• 500 g (1 lb 2 oz) minced (ground) beef or veal
• 1 onion, grated or very finely chopped
• 2 garlic cloves, very finely chopped
• 1 tsp sunflower oil
• 1 tsp vegetable bouillon powder
• ½ tsp sea salt flakes
• ¼ tsp ground black pepper
• 600 g (1 lb 5 oz) waxy potatoes, peeled, coarsely grated and water squeezed out
• 1 onion, finely chopped
• 10 g (½ oz) chives, finely chopped (optional)
• ½ tsp ground black pepper (or white pepper), or more to taste