Meat-filled filo rolls

Name: Meat-filled filo rolls
Ingredients: 6 filo sheets; 500 g ground beef; 2 medium onions (300 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g semi-hard cheese; 1 egg

Appetizers - Meat-filled filo rolls by Flora L. - Recipia

Meat-filled filo rolls with cheese bake for 20 minutes, until the pastry edges turn golden. The meat and onion keep the filling moist, and the cheese softens in chunks; I cut it into roughly 1 cm cubes so I can divide it evenly among the rolls. Preparation: 20 minutes. Cooking: 32 minutes. Total time: 52 minutes. Servings: 3. Approximately 700 kcal and 48 g of protein per serving.

Ingredients

6 filo sheets
500 g ground beef
2 medium onions (300 g)
1 teaspoon salt
1/2 teaspoon ground pepper
100 g semi-hard cheese
1 egg

Preparation

1. Dice the onion. Put the meat in a nonstick pan, add the onion, salt and pepper, and cook over medium heat for 12 minutes, stirring, until the meat is browned and the onion has softened. 2. Layer two filo sheets at a time. Put a third of the filling in the middle, add a third of the cheese cut into pieces, and roll up. Fold the ends under the pastry; repeat with the remaining sheets and filling. 3. Beat the egg and brush the rolls with it. Place them on a baking tray lined with parchment paper and bake at 200 °C for 20 minutes, until the pastry is golden.

Notes

For a meat-free version, replace the meat with 500 g chopped mushrooms and cook them until the liquid evaporates. The filo sheets contain gluten, and the cheese and egg contain dairy and eggs, respectively. Choose beef with a little fat, about 10-15%, so it does not dry out in the pan. Keep the unused sheets under a clean towel while you work; exposed sheets dry out and can tear when rolled. The baked parcels keep in the fridge for up to 3 days and can be reheated in the oven, where the pastry regains a little of its crispness. Cut them diagonally and serve with a tomato salad.