Seashell Pastry
Ingredients for Liquid Mortar
- ½ – 1 cup of olive oil
300-350 grams of minced meat
Salt
Mahlep
For the filling: Place your pan on the stove and heat olive oil. Add the finely chopped onion and sauté. When the onion has softened slightly, add the finely chopped celery stalks and stir. Then add the minced meat and mix by crushing it. Add salt, pepper, and mahlep and mix. Remove from the heat.
For the liquid batter: In a mixing bowl, combine olive oil, baking soda, and flour.
To assemble: Spread your phyllo dough on the counter. Moisten it all over with the liquid mixture. Using your finger, bring the four edges of the greased phyllo dough together in the middle. Fold one side towards the center and place the filling inside. Then fold the other three edges over it and grease the layers. Turn the pastry upside down and arrange it on a baking sheet lined with parchment paper. Brush with the liquid mixture and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.
