Meat Rolls with Spicy Sauce

Take the filo dough out of the refrigerator approx. 10 min. before processing.

Fry onion and garlic in oil, add minced meat and roast, add spices, let cool.

For the sauce, chop chili bell pepper, bell bell pepper, onion and garlic and fry briefly in a pan in hot oil. Deglaze with ¼ l soup and boil down until the liquid has evaporated. Puree finely with a hand blender, add salt and pepper.

Stir chopped parsley, mint and the egg into the meat mixture.

Brush pastry sheets with melted butter and cut into three equal parts.

Put 1 tablespoon of filling on the bottom part of each pastry strip. Roll up strips to the end, pressing side edges together.

Heat 1 tablespoon oil in a grill pan and fry the rolls on low heat all around.

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