Crispy Pastry with Minced Meat
2-3 sheets of phyllo dough
Ingredients for the Filling
2 tablespoons of butter
- 200 gr. minced meat
- ½ cup green lentils – uncooked
Salt
1 egg
- ½ cup olive oil
Roasted sesame seeds
For the filling: Place the lentils in a saucepan and boil them. Drain the boiled lentils and set them aside.
Place your pan on the stove and heat the olive oil. Add the finely chopped onions to the pan and sauté until softened. Grate the potatoes and add them to the pan, sautéing them as well. Season with salt and pepper and stir. Add the butter and stir. Then add the ground meat and cook, breaking it up as needed. Season with salt and pepper.
Once the minced meat is lightly sautéed, add the boiled lentils to the pan and stir. Add paprika and dried mint and mix. Set the prepared filling aside.
For the liquid batter: In a mixing bowl, add the egg, olive oil, baking soda, and salt, and mix with a whisk.
To assemble: Cut your phyllo sheets in half. Lay the first sheet on your counter with the wider side facing you. Moisten the entire surface of the phyllo sheet with the prepared liquid mixture. Then spread the prepared lentil filling along the longer strip of the phyllo sheet and roll it up. Prepare all the phyllo sheets in the same way. Grease the bottom of your glass baking dish with butter. Roll up the phyllo sheet and place it in the center of the dish. Place the other phyllo sheets around the center sheet, wrapping them around it. Brush the top of the pastry with the remaining liquid mixture. Sprinkle with sesame seeds and bake in a preheated oven at 180 degrees Celsius for 45-50 minutes.
