Filled Yufka – pastry parcels

Ingredients for 4 servings:

• 1 pack of dough (yufka dough)
• 400 g minced meat (beefsteak mince)
• 1 large onion(s), red
• 3 spring onions
• 250 g white cabbage
• 250 g mushrooms, brown
• 2 carrots
• 1 egg(s)
• 200 g sheep’s cheese
• 100 g cream
• rapeseed oil
• Herbs (rosemary, lemon thyme, oregano)
• Paprika powder
• Cayenne pepper
• salt and pepper
• Tzatziki

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and trim the vegetables, then grate the cabbage, carrots, mushrooms (halved), and onions (halved) into thin pieces/strips. Slice the spring onions into rings. Crumble the feta cheese and mix with the cream and egg. Brown the minced meat in a large, deep pan with a little oil, then gradually add the vegetables (except the spring onions) and simmer for 10-15 minutes. Season with the herbs and spices to taste, and season with salt and pepper. Finally, add the spring onions, remove the pan from the heat, and mix in the feta cheese mixture. Place two sheets of dough together crosswise on a large board and spread 1/4 of the finished mixture in the middle. First, fold in the two side corners towards the middle, then fold over the bottom end, and finally the last corner to form an oblong parcel. Repeat this process 3 times until all the mixture is used up. Place the parcels with the last visible corner facing down on a baking sheet lined with parchment paper and brush with a little oil. Bake in a preheated oven at 175°C for about 20 minutes, until the surface of the parcels is golden brown. Serve immediately with some tzatziki or another dip.