Meat Rolls

Preparation

• Meat with Onion prepared and set aside
• Thaw phyllo dough to room temperature

Procedure

1. Stir pine nuts in 1 tablespoon vegetable oil over medium-high heat until toasted. (Be careful, they burn easily). Remove nuts from pan with a slotted spoon, add them to the meat with onion, and discard oil.
2. Place 1 sheet of thawed phyllo dough on a work area and fold it in half. Dip the pastry brush in the oil and lightly brush twice in the middle of the folded sheet (see DVD).
3. Spoon 2 tablespoons meat filling in a thin row (about 3 inches) across the width of the phyllo sheet near to you, keeping it 2 inches from the side edges.
4. Fold the right and left sides over to enclose the filling. Fold the bottom edges over them and roll it firmly. Place meat roll seam-side down in the greased pan. Finish the remaining phyllo sheets in the same way and place rolls 1/8 of an inch apart from each other in the pan. You should have 20 meat rolls.
5. Brush meat rolls with oil and bake until golden brown, about 12 minutes. For best results, rotate the pan once after 10 minutes.

Serve it hot or warm as an appetizer, with plain yogurt or as a light lunch or dinner.