Stuffed vegetables and leaf rolls
These rolls are made by wrapping a ground-meat filling in thin pastry sheets and baking them. Letting the filling cool to room temperature is essential so the pastry can be rolled without tearing. This dairy-free recipe is also suitable for people with lactose sensitivity.
Mix the ground meat with the grated onion, finely chopped parsley, tomato paste, salt, black pepper, and red pepper flakes. Let the mixture rest for 10 minutes.
Cook the filling in olive oil over low heat for 15 minutes, until it releases its liquid and it evaporates.
Spread the cooked filling on a plate and let it cool at room temperature for 20 minutes before rolling the pastry; hot filling will soften and tear it.
Cut each pastry sheet in half and brush each half with olive oil.
Place the cooled filling at one end of each pastry piece and roll it up tightly, tucking the ends in.
Arrange the rolls on a greased baking sheet and drizzle with olive oil. Bake in a preheated 190°C / 375°F oven for 35 minutes, until golden on top.
Let the rolls rest for 10 minutes after baking, then serve hot.
Do not try to roll the pastry while the filling is hot; it will soften and tear the pastry. Always let it reach room temperature first. Allergen: contains wheat (gluten).
Harcı yeterince soğutmadan sarmaya başladım, yufkalar birkaç yerde yırtıldı ve iç harç dışarı taştı. Tarifte 20 dakika soğutma yazıyor, ben sabırsızlanıp 5 dakikada sardım, hata tamamen bendeydi.
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