Crunchy meat rolls

Great idea for a buffet!

Preparation time: 60 minutes

Ingredients for 20 people



1) 1 packet (450 grams). plyllo pastry

2) 2 chopped onions

3) 500 gr. minced veal

4) 1/4 cup of  olive oil

5) 1 large  chopped tomato

6)  250g. grated cheese

7)  1/2 liter of fresh milk

8) 2 tbs fine semolina

9) 3 eggs

10) salt, freshly ground pepper

11) olive oil for the phyllo


How to do:

1) In a deep pan, heat the olive oil and wilt the onion over low heat for 4-5 minutes until it become translucent.

2) Add the mince and saute it well until it changes color. Then add the chopped tomatoes, salt and pepper and cover it. Cook the meat for 15 over low heat because it has a few fluids and leave it to dry completely.

3) Put the milk in a saucepan, add the semolina and stir well until the mixture thicken and become cream. Leave it  to cool, then add the eggs one by one and mix well until it is absorbed by the cream. Finally add the cheese and cooked minced.

4) Open the phyllo from the pack and spread it on the bench. Spread well with oil a phyllo and fold it lengthwise and then cut it in half. Each phyllo gives us two patties. Spread a little stuffing, fold the edges and roll it. Do the same with the rest of the pack and the stuffing.

5) Place patties on an oiled ovenproof dish. Oil them with a brush and bake them in a preheated oven at the last grate, at  180ºC  for 25-30 minutes, until golden brown.