Pastry rolls with turkey mince filling

Ingredients for 6 servings:

• 24 dough sheets (yufka sheets, triangular)
• 500 g minced meat (turkey mince)
• 100 g feta cheese
• 4 spring onions
• 1 onion(s)
• 2 garlic cloves
• ½ bunch parsley
• 1 pepper, green
• e.g. tomato juice
• Soy sauce
• Chili flakes (Pul Biber)
• salt and pepper
• olive oil
• Oil (sunflower oil)

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Finely dice the onions. Slice the spring onions into rings, setting the green parts aside. Brown the ground turkey in a pan with a little olive oil until crumbly. Add the onions, the white parts of the spring onions, and the trimmed, chopped bell peppers. Sauté briefly. Deglaze with tomato juice and soy sauce. Season with pul biber, salt, and pepper. Simmer over low heat until almost no liquid remains. Remove from the heat and let cool. Grate the feta cheese, chop the parsley, and press the garlic through a press. Mix the feta cheese, parsley, garlic, and the green parts of the spring onions with the ground meat mixture, seasoning again if desired. Fill the pastry sheets with some of the ground meat filling and roll up (tip: dip the end in water to help it stick). Heat the sunflower oil in a pan (enough to submerge the rolls halfway) and fry the rolls, turning occasionally, until golden brown. Drain on kitchen paper after frying. If you like, you can also place the rolls in a lightly greased casserole dish and bake in the oven at 180°C (fan oven) for about 20 minutes. I recommend sweet chili sauce as a dip. It goes well with a farmer’s salad, for example.