Filo mince rolls

Name: Filo mince rolls
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 2 Onions; 2 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger; 6 Stem(s) Parsley; 2 TABLESPOONS Oil; 1 kg mixed mince; 1 TEASPOON Paprika powder (e.g. smoked; pimentón de la Vera); 1 TEASPOON ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (250 g) strudel dough sheets, filo or; 7-10 Tbsp Yufka dough; 100 g Butter; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

2 Onions
2 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger
6 Stem(s) Parsley
2 TABLESPOONS Oil
1 kg mixed mince
1 TEASPOON Paprika powder (e.g. smoked; pimentón de la Vera)
1 TEASPOON ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (250 g) strudel dough sheets, filo or
7-10 Tbsp Yufka dough
100 g Butter
baking paper

Directions

1
Peel and finely dice the onions and garlic. Peel ginger and grate finely. Wash and chop parsley.
2
Heat the oil in a frying pan. Fry the minced meat in it until crumbly. Add onions, garlic and ginger and fry for about 5 minutes. Season the mince with paprika, cumin, salt and pepper. Take it off the stove.
3
Stir in the parsley. Let it cool down. In the meantime, let dough sheets rest at room temperature for about 10 minutes.
4
Melt butter in a pot. Unroll the dough sheets, remove 6 sheets and roll them up in a damp tea towel.
5
Place 1 sheet of dough on a slightly moistened tea towel and cut into quarters. Spread a good 1 tbsp. of chopped mass on each piece of dough, leaving an approx. 3 cm wide edge. Fold in 2 opposite corners towards the middle.
6
Brush corners with melted butter. Roll up tightly from the tip, press down lightly. Process remaining filo pastry sheets in the same way.
7
Put the minced meat rolls on two baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25-30 minutes.