Summary

Ingredients

• 1 packet pastry sheets (Yufka)
• 500 g minced meat (beef, lamb, poultry)
• 1 large onion (s)
• 1 red pepper (s)
• 2 tablespoon tomato paste
• 1 clove garlic
• a bit salt
• some pepper, from the mill
• some paprika, hot
• some cayenne pepper
• some water to extinguish
• 1 pinch (s) sugar
• some oil for the fryer

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Instructions

1. Heat oil in a large pan over medium-high heat. Add minced meat and fry for 5-7 minutes, breaking it up as it cooks, until browned. Stir in tomato paste and cook for 1 minute. Finely dice the onion and red pepper, add to the pan. Press the garlic and add. Deglaze with roughly 3 tablespoons of water. Simmer for 3-5 minutes. Season with salt, pepper, hot paprika, cayenne pepper, and a pinch of sugar. Remove from heat and cool for 5-10 minutes.
2. Place 1 tablespoon of filling on each pastry sheet. Roll up from the long side, pressing edges to seal.
3. Heat oil in a deep pan or fryer over medium-high heat. Working in batches, fry the pastry rolls for 2-3 minutes until golden brown.