Filo bags

Name: filo bags
Total time: 30 min
Yield: 4
Ingredients: 200 gram lentils leaked out, look; business suit filo pastry thawed; 2 tablespoon peanut oil; 1 leeks; 2 clove garlic minced meat; 2 tablespoon fresh chives minced meat; teaspoon paprika; 2 egg; 125 milliliters creme fraiche

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Ingredients

Directions

Preheat the oven to 200 ° C. Drain the lentils and let them drain well.
Cut the filo pastry into squares of about 20 cm. Brush the dough sheets with the oil.
Cut a long leaf of the leek, boil for 1 minute, drain and rinse cold water. Cut the leek leaf into long ribbons. Finely chop the rest of the leeks.
Mix the lentils with the chopped leeks, the garlic, the chives, salt, pepper and the paprika.
Beat the eggs and beat them through the crème fraîche. Scoop this mixture through the filling.
Place 3 sheets of filo pastry on top of each other. Divide the filling over the middle. Fold the dough points together into a pouch. Tie this with the prudint. Make 4 bags.
Fry them on a greased baking sheet for about 15 minutes until golden brown and cooked in the middle of the oven.