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Filo pastry cigars stuffed with minced meat
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Ingredients
Directions
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Let the filo pastry thaw according to the instructions on the package.
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Peel the onion and finely chop it.
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Heat the olive oil in a frying pan and gently fry the onion.
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Add the minced meat to the onion and loosen it with a spatula.
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Fry the minced meat on a moderately high heat.
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Sprinkle the cinnamon and ginger powder over the mince.
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Add a 0.5 teaspoon of salt and add some black pepper.
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Fry the minced meat in a nice 6-8 minutes.
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Let the moisture evaporate.
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Break the eggs over a bowl and beat them with a fork until the white and yellow are completely mixed.
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Chop the parsley and fresh mint or possibly dill, finely.
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Add the egg and fresh herbs to the minced meat while stirring.
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Heat the mincemeat with gentle stirring until the egg begins to solidify, but still shines.
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Add spices, salt and pepper to taste.
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Preheat the oven to 200 ° C.
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Place all sheets of filo pastry on a pile on the work surface with the short side facing you.
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Spoon on the top sheet on the short side, a bar of the minced meat mixture about 2 cm from the bottom edge and the sides.
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Fold the sides of the dough sheet over the mince filling and fold over the bottom edge as well.
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Roll the dough with minced meat firmly, so that it becomes a 'cigar'.
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Make 15 more cigars in the same way.
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Place the filo pastry cigars on the baking sheet with parchment paper and brush them around with olive oil with a brush.
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Slide the baking sheet into a ridge in the middle of the oven and fry the cigars in until they are golden brown and done in 20-25 minutes.
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Serve them on a scale.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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