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Krompiruša
Krompiruša: Bosnian rolled filo pie with potato and onion
In Bosnia only the meat pie is called burek; the potato version is krompiruša, and Sarajevo's buregdžinice bake it in great round copper trays, coiled like a snail. Thin pastry is wrapped around raw diced potato and onion seasoned with pepper, rolled into long ropes and coiled into the tin, then baked until the outside shatters and the potato inside turns soft and peppery. It is entirely plant-based when made with oil and shop-bought filo, which usually contains only flour, water and oil. Eat it hot with a glass of cold plain yogurt, or soya yogurt to keep it vegan. Where most people go wrong is cutting the potatoes too early, so they turn grey and watery; prepare them just before rolling. Chef's tip: when it comes out of the oven, sprinkle with a little hot water and cover with a clean tea towel for 10 minutes, which softens the top layers just as Bosnian bakers do.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 1 ¾ lb potatoesfloury, peeled
- 2 onionsfinely chopped
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp sunflower oil
For the pie
- 1 ⅛ lb filo pastry sheetsthawed if frozen
- ½ cup sunflower oil
- 4 tbsp hot water
- plain soya yogurt (optional)to serve
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What you'll need
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Method
0/7 doneStep 1: Heat the oven to 400°F and oil a 30 cm round baking tin with a little of the 2 ⅜ tsp sunflower oil.
2 minStep 2: Cut 1 ¾ lb potatoes into 5 mm dice, then mix them straight away with 2 onions, 2 tsp salt, 1 tsp black pepper and 3 tbsp sunflower oil.
15 minStep 3: Lay one sheet of 1 ⅛ lb filo pastry sheets on the work surface, brush lightly with 2 ½ tbsp sunflower oil and lay a second sheet on top. Keep the rest covered with a damp cloth.
2 minStep 4: Spoon a line of filling along one long edge and roll it up loosely into a rope. Repeat with the rest of the filo and filling, brushing each pair of sheets with 2 ½ tbsp sunflower oil.
15 minStep 5: Coil the ropes into the tin, starting at the outside and working into the centre, joining them end to end. Brush the top with the rest of the 2 ½ tbsp sunflower oil.
5 minStep 6: Bake for 45–50 minutes, until deep golden and crisp, and a knife slides easily through the potato in the middle.
48 minStep 7: Sprinkle with 4 tbsp hot water, cover with a clean tea towel and rest for 10 minutes. Cut into wedges and serve with plain soya yogurt.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 8 g
- Carbs
- 62 g
- Fat
- 21 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krompiruša take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
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