Minced meat rolls

PUFF PASTRY

1. Add flour, butter and salt in a bowl and stir thoroughly until the butter and salt are well-incorporated and small crumbs are formed.
2. Next, add the eggs and yogurt, and knead until you have soft dough.
3. Wrap the dough in cling film and place it in the fridge for about half an hour to make it stiff.

STUFFING

1. Pour olive oil in a pan and sauté the onion and garlic for 2-3 minutes.
2. Add the ground beef and spices and sauté for about 7-10 minutes until the beef becomes white.
3. Pour in the wine, add tomato, parsley, allspice, season with salt and let braise until the liquids evaporate.
4. Remove the saucepan from heat and let the mixture cool off.
5. Spread the dough with a rolling pin over a floured spot, until the dough becomes about 0,5 cm. thin.
6. Use a cookie cutter or the bottom of a drinking glass to cut circles out of the dough and add a little bit of the stuffing in their centers.
7. Slightly brush the edges with whisked egg and fold the rolls in the middle, making them into small crescent moons.
8. Lightly press edges together with the prongs of a fork to seal them.
9. Place the rolls on a cooking tray, pierce them with a fork in one or two spots and brush them with egg.
10. Bake in preheated oven to 180C for about half an hour until golden brown.
11. Optionally serve with strained yogurt.