Balkan Meat Burek | Crispy Filo Pastry with Juicy Filling

Finely chop the onion and garlic. Heat the sunflower oil in a pan, then sauté the onion until translucent, about 4-5 minutes.

Add the minced garlic and minced pork. Fry over high heat until browned, breaking it up with a wooden spoon. Season with salt, pepper, and sweet paprika, then cook over medium heat for 8-10 minutes until the juices thicken. Remove from the heat and allow to cool until lukewarm.

Melt the butter, then mix it with the sparkling water - this emulsion ensures the filo pastry turns out irresistibly crispy and airy. Preheat the oven to 190 °C (conventional top and bottom heat).