Fried Dough Pouches

Ingredients

• 4 sheets filo dough
• 1 small onion
• 4 Garlic cloves
• 2 tbsp oil
• 0.5 bunch Parsley
• 0.5 bunch mint
• 250 g lamb or beef minced meat
• 1 tsp Sweet paprika powder
• nutmeg
• 0.5 tsp ground coriander
• 1 carrot (grated)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• flour
• 1 tbsp butter
• oil for frying
• 1 Egg white

Instructions

1. 1.

   Brush two filo sheets with a little melted butter, place each on top of an unbrushed sheet and cut into 10x10 cm squares.

2. 2.

   Peel and finely dice the onion and garlic.

3. 3.

   Sauté onion and garlic in not-too-hot oil until soft but not browned; transfer to a bowl. Wash herbs, shake dry, pluck leaves and finely chop. Add minced meat and grated carrot to onions. Mix with paprika, nutmeg, coriander and lemon juice; season with salt and pepper. Knead until well combined.

4. 4.

   Heat plenty of oil in a pot or deep fryer. While heating, hold a wooden spoon handle in the hot oil; when bubbles rise along the wood, the oil is ready.

5. 5.

   Place 1-2 tbsp of filling in the center of each dough square, brush edges with egg white, fold to enclose, twist slightly and press together so filling stays inside while frying. Fry portions until golden yellow. Remove with a slotted spoon and drain on kitchen paper.