Crispy hack-cheese packs

Name: Crispy hack-cheese packs
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 packs (250 g each) Strudel dough sheets Filo or yufka dough (from the refrigerator); 1 TABLESPOON Oil; 400 g mixed minced meat; 1 Garlic clove; 1 Onion; 80 g Raisins; 50 g Pine nuts; 200 g Feta cheese; 1 collar Parsley; 1 TEASPOON Cinnamon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Protein (size M); 1 TABLESPOON Olive oil; 1 TABLESPOON black sesame seed; 1 TABLESPOON hulled sesame seed; 500 g Whole milk yoghurt; 7-10 Tbsp a few squirts of lemon juice; 2-3 stem(s) Mint; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2 packs (250 g each) Strudel dough sheets Filo or yufka dough (from the refrigerator)
1 TABLESPOON Oil
400 g mixed minced meat
1 Garlic clove
1 Onion
80 g Raisins
50 g Pine nuts
200 g Feta cheese
1 collar Parsley
1 TEASPOON Cinnamon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Protein (size M)
1 TABLESPOON Olive oil
1 TABLESPOON black sesame seed
1 TABLESPOON hulled sesame seed
500 g Whole milk yoghurt
7-10 Tbsp a few squirts of lemon juice
2-3 stem(s) Mint
baking paper

Directions

1
Remove the pack of strudel dough from the refrigerator and let it rest at room temperature for 10 minutes. Heat oil in a pan. Fry the minced meat in it until crumbly. Meanwhile peel garlic and onion. Press the garlic through a garlic press. Finely dice the onion. Add both to the mince.
2
Add raisins and pine nuts and fry them. Remove the minced meat from the stove. Crumble feta coarsely. Wash parsley and shake dry. Pluck the leaves from the stems and chop finely. Add cheese and parsley to the mince. Season everything with cinnamon, salt and pepper. Let it cool down. In the meantime, place 2 sheets of filo pastry on top of each other and coat the edges with egg white. Put 2 tablespoons of chopped mass in the middle and coat all around with egg white as well. Lay the dough over the mixture and roll up. Press the sides together like a candy. Spread the packet with olive oil and sprinkle with sesame seeds. Continue like this until the chopped mass and dough are used up.
3
In the meantime, place 2 sheets of filo pastry on top of each other and coat the edges with egg white. Put 2 tablespoons of chopped mass in the middle and coat all around with egg white as well. Lay the dough over the mixture and roll up. Press the sides together like a candy. Spread the packet with olive oil and sprinkle with sesame seeds. Continue like this until the chopped mass and dough are used up. Place all packages on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. In the meantime, season yoghurt with salt, pepper and lemon juice. Wash mint and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Fold mint into the yoghurt. Arrange the packs on a plate, possibly garnished with lettuce leaves. Add mint yoghurt
4
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. In the meantime, season yoghurt with salt, pepper and lemon juice. Wash mint and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Fold mint into the yoghurt. Arrange the packs on a plate, possibly garnished with lettuce leaves. Add mint yoghurt