Spoon the meat mixture along one edge of the pastry sheet, leaving a little border. Roll it up tightly like a log.
Seal the edge by brushing with a little water or egg wash. Place seam side down.
Cut and Arrange:
Cut the roll into 4–6 even pieces (or smaller if making bite-sized rolls).
Place on a baking sheet lined with parchment paper.
Egg Wash & Topping:
Beat the egg and brush it over each roll. Sprinkle with sesame or nigella seeds for extra crunch.
Bake:
Bake in the preheated oven for 20–25 minutes, or until puffed up and golden brown.
Serve:
Let cool for a few minutes before serving. Best enjoyed warm with a dipping sauce (like yogurt-garlic, spicy ketchup, or tzatziki).
🔄 Variations:
Add grated cheese to the filling for extra richness.
Use chili flakes for a spicy kick.
Swap meat for mushrooms, lentils, or spinach + feta for a vegetarian version.
