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Krompiruša

Potato filo pie

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.

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