Ingredients:

• 1 kg – lean, ground minced Meat
• 1 tbsp – bread crumbs
• 3 tbsp – Butter or margarine
• 1 packet – pastry sheets, defrosted
• 1 cup – Butter or margarine, melted
• 2 – Shallots or spring onions, minced
• 1 – egg, lightly beaten
• 3 sprigs – fresh parsley, chopped
• 1 tbsp – fresh mint, chopped
• 1 tbsp – fresh dill, chopped
• 1/2 cup – Tomato sauce
• 1/2 cup – parmesan cheese, grated
• Freshly ground pepper to taste
• Salt to taste

Method:

1. To make the stuffing :
2. In saucepan, melt butter over medium heat.
3. Add shallots and saute until soft. Add the minced meat and until brown.
4. Stir in parsley, mint, dill and tomato sauce.
5. Season with salt and pepper and stir for about 20 mins.
6. Remove from heat and cool.
7. Add cheese and egg.
8. If the mixture appears too loose, stir in bread crumbs immediately before stuffing.
9. Preheat oven to 350 F.
10. Take a pastry sheet and place oblong on a flat surface.
11. Butter them using pastry brush.
12. Cut sheets into 2-inch wide strips.
13. Place 1 tsp filling at bottom of strip.
14. Starting from bottom, roll up like flag.
15. Repeat until all the filling is used.
16. To bake, place on ungreased baking sheet.
17. Bake for until golden.