Imagine a tasty savoury filo roll full of meat, eggs and cheese – how yummy does that sound? These Minced Meat Filo Rolls are just wonderful! With very little efforts you can make a fantastic breakfast or dinner for the whole family.
Two weeks ago we had special guests visiting us at home. I didn’t have much time to bake a cake for them neither was it very convenient for the occasion. After lots of discussions with myself I finally decided to prepare savoury meat rolls with filo pastry sheets. The filling of the rolls was quite important here: it was similar to the one of the traditional Bulgarian grilled sandwiches known as Princesses – a combination of minced meat, yellow cheese, eggs and spices.
I love filo pies and anything made with filo pastry. This is not unusual because Filo is a big thing in my country. But I also enjoy very much experimenting new recipes with filo and even making them fusion. That’s how I created the Meat and Leek Filo Pie and the Filo pie with cheese and black olives. The Minced Meat Filo Rolls are another very successful experiment that I am sure you will love as well.
These rolls were really appreciated by everyone who tried them. We had them for breakfast and also for dinner. My son loved them as well. This didn’t surprise me at all because he loves meat but on the other hand the meat is not really predominant in the rolls. You can feel the cheese and the eggs that are inside, same as the wonderful flavour of the butter.
And the best part is that these rolls are really not complicated or hard to make. They don’t require special appliances, neither long time for baking. They are also great reheated on the next day: just cover them well and store them in the fridge.
- 400 g minced meat
- 1 medium onion finely chopped
- 2 tbs olive oil
- 3 eggs
- 200 g yellow cheese grated
- 60 butter melted
- 16 thin filo pastry sheets about 400 g
- salt and pepper to taste
In a medium frying pan heat the olive oil and sauté the onion in it for 2-3 minutes. Add the minced meat and stir continuously, separating with the wooden spoon. You could also add some water for easier separation of the meat. Cook until there are no raw pieces in the meat and majority of the water is evaporated (about 20-30 minutes). Add salt and pepper and remove from the heat. Let cool for 20 minutes.
Add the eggs and the grated cheese to the cooked meat and stir until well combined.
Preheat oven to 200 degrees C. Line a large baking tin with a sheet of parchment paper.
Extend the filo sheets on a flat surface. Brush the top sheet with the melted butter. Place about 2 tbs of the prepared filling on one side of the buttered sheet and smear it all around to cover about half of it. Try to avoid putting too much liquid from the filling onto the sheet - let majority of the liquid remain in the pan as it will be used at the end.
Take together the top filo sheet and the one underneath and roll them up, starting from the side with the filling. Roll the 2 sheets together into a log and then roll the log around itself like a snail shell. Place the roll into the prepared pan and brush it with butter again.
Continue the process until using all the filling
and all the filo sheets.
At the end you should have some liquid remaining on the bottom of the pan. Combine it with the remaining melted butter and brush once again generously all the rolls with the mixture. They should be well soaked when placed in the oven.
Bake the rolls for about 20-30 minutes or until golden brown.
In case the remaining liquid in the pan or the remaining melted butter are not enough to moist well the rolls, do not hesitate to add some milk or more melted butter.