400 gr flour
330 gr butter, melted
1 tablespoon salt
1 tablespoon lemon juice
1 egg yolk
1/2 cup olive oil

150 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffespoon pepper

– Sift 350 gr of flour. Make hollow in the middle. Put 1 tablespoon of melted butter, salt, lemon juice and 3/4 cup of water.
– Mix and knead to make a soft dough. Cover it with a wet cloth and leave for half an hour.
– Sprinkle the table top and the dough with flour. With a rolling pin, roll it out to make a disc of about 1/2 cm thick and 30-40 cm wide.
– Spread the melted butter on both sides of the disc. Fold it in three, then fold this long dough in three again. Cover it with a wet cloth and let stand for 45-60 minutes.
– Roll it out again to make a thin disc. Fold it the same way as before. Cover and let stand for another 45 minutes.
– Roll it out again, this time about 2 cm thick. Cut strips of 3-4 cm wide, then cut the strips into 3-4 cm pieces.
– Roll each piece in the palms of the hands to make small balls. Let stand for 15 minutes.
– To make filling; brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
– Add pepper and chopped parsley. Mix well.
– Take each ball, dip it into olive oil. With the rolling pin, roll it out into a square shape as thin as possible.
– Put in the middle of it 1 tablespoon of the filling. Fold the four corners onto it. Place it on a slightly wet oven pan.
– Beat the egg yolk with 1 tablespoon olive oil and 1 tablespoon of water. Spread it with a brush on the pastries.
– Bake them in the oven for 25-30 minutes, until they are golden brown.


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