Filo pastry cigars stuffed with minced meat

Let the filo pastry thaw according to the instructions on the package.

Peel the onion and finely chop it.

Heat the olive oil in a frying pan and gently fry the onion.

Add the minced meat to the onion and loosen it with a spatula.

Fry the minced meat on a moderately high heat.

Sprinkle the cinnamon and ginger powder over the mince.

Add a 0.5 teaspoon of salt and add some black pepper.

Fry the minced meat in a nice 6-8 minutes.

Let the moisture evaporate.

Break the eggs over a bowl and beat them with a fork until the white and yellow are completely mixed.

Chop the parsley and fresh mint or possibly dill, finely.

Add the egg and fresh herbs to the minced meat while stirring.

Heat the mincemeat with gentle stirring until the egg begins to solidify, but still shines.

Add spices, salt and pepper to taste.

Preheat the oven to 200 ° C.

Place all sheets of filo pastry on a pile on the work surface with the short side facing you.

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.

Fold the sides of the dough sheet over the mince filling and fold over the bottom edge as well.

Roll the dough with minced meat firmly, so that it becomes a 'cigar'.

Make 15 more cigars in the same way.

Place the filo pastry cigars on the baking sheet with parchment paper and brush them around with olive oil with a brush.

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.

Serve them on a scale.