Chili con Carne cigars

Name: Chili con Carne cigars
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 2-3 stem(s) Thyme; 1 glass (370 ml) green pitted olives; 1 glass (370 ml) black pitted olives; 1 Garlic clove; 2 TABLESPOONS Chili sauce; 3 TABLESPOONS Olive oil; 1 medium onion; 100 g Carrots; 100 g Celeriac; 250 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (212 ml) Vegetable corn; 2 TABLESPOONS Tomato paste; 1 spearmint stem; 1 package (400 g; 24 pieces) triangular yufka dough sheets; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

2-3 stem(s) Thyme
1 glass (370 ml) green pitted olives
1 glass (370 ml) black pitted olives
1 Garlic clove
2 TABLESPOONS Chili sauce
3 TABLESPOONS Olive oil
1 medium onion
100 g Carrots
100 g Celeriac
250 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (212 ml) Vegetable corn
2 TABLESPOONS Tomato paste
1 spearmint stem
1 package (400 g; 24 pieces) triangular yufka dough sheets
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash thyme, dab dry, pluck leaves and chop. Drain the olives separately and place each in a bowl. Peel garlic and press it through a garlic press. Mix with 1 tablespoon chilli sauce and 1 tablespoon oil.
2
Marinate green olives with it. Mix 1 tablespoon of oil and thyme. Marinate black olives with it. Peel and finely chop the onion. Peel or clean and wash the vegetables and cut into fine cubes.
3
Heat 1 tablespoon of oil in a frying pan. Sauté the minced meat for about 5 minutes, chopping it up with a spatula. Season with salt and pepper. Rinse and drain the corn. Add corn and remaining vegetables and fry for another 3 minutes.
4
Stir in tomato paste and the rest of the chilli sauce. Season to taste with salt and pepper. Wash mint, dab dry, remove leaves and chop. Stir the mint into the mince mixture. Put about 1 tablespoon of chopping mass on the semicircular side of each leaf and roll up into "cigars".
5
Place side by side on a greased baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: stage) for 15-18 minutes. Arrange everything on a plate with olives. Garnish with mint.