Bohcha Parcels with Banitsa Filo
Individual pastry parcels (bohcha) made from thin banitsa filo, filled with mushrooms, smoked chicken, ham and cheese. 27 users have cooked this recipe. Author's note: I made it with store-bought filo sheets.
⏱️ Prep: 60 min🍳 Cook: 30 min
Ingredients
| — | FOR THE DOUGH | |
| 150 ml | fresh milk | |
| 2 cups | 480 ml | flour |
| 1 tsp | 5 ml | vinegar |
| 2 pinches | salt | |
| 1 pc | egg whites | |
| — | (author used store-bought filo sheets) | |
| — | FOR THE FILLING | |
| 200 g | mushrooms | |
| 5 stalks | spring onion | |
| 200 g | smoked chicken thighs | |
| 100 g | ham | |
| 50 g | Emmental (or kashkaval; author used grated mozzarella) | |
| 1 pc | large potato, diced and boiled | |
| 1 pc | tomatoes | |
| 3-4 tbsp | 45–60 ml | oil (olive oil) |
| 1-2 pinches | vegeta | |
| 1-2 pinches | black pepper | |
| 1-2 pinches | savory (chubritsa) | |
| 2-3 stalks | parsley | |
| — | oregano | |
| — | garlic powder | |
| — | basil | |
| — | pickles | |
| — | boiled quail eggs | |
| — | MORE | |
| 1 pc | egg yolk (for brushing) | |
| 1 tbsp | 15 ml | fresh milk |
Instructions
- Sift the flour and add the slightly warmed fresh milk and the remaining dough products. Knead a dough, adding a little more flour on a floured surface until smooth. Cut it into four; shape each part into a ball. Cover with a cloth and let rest while you make the filling.
- For the filling, heat 3-4 tbsp oil in a deep pan and add the peeled, finely chopped mushrooms. Then add the chopped spring onion.
- Author's method: boil the potatoes. While they boil, fry the ham, then add the tomatoes; once the tomatoes have cooked down, tip in the potatoes. When it has thickened enough, add pickles, grated mozzarella and boiled quail eggs and stir.
- Debone the chicken thigh and cut into cubes, and the ham as well. Add them to the mushrooms and fry for 3-4 minutes. Season with the spices, stir and remove from the heat.
- Peel the tomato, dice it and add it. Stir and let cool slightly.
- Grate the Emmental cheese into the mixture.
- Roll out each dough ball on flour (also dust the top so it doesn't stick to the pin) into a thin sheet like for banitsa, about 30 cm wide. Roll each sheet onto the pin and unroll it onto a sheet of paper or cloth. Prepare all four this way.
- Line a tray with baking paper. Take one rolled sheet and place it in a corner of the tray. Put filling in the middle - enough so the four parcels are equal. Gently gather the side dough in your hand, bunch it up like a little sack, then twist once and let the dough fall over.
- Work quickly so it doesn't stick or tear. Stretch the edges lightly toward the base and tuck them underneath to form a parcel. Repeat, placing each next sheet in another corner.
- Brush the parcels with a brush dipped in beaten yolk mixed with a spoon of fresh milk.
- Bake in a preheated oven at 230°C for 15 minutes. Baked on the middle level with fan. Leave them in the switched-off oven for 5 minutes.