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Greek beef rolls

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the onion with 2 crushed garlic cloves until tender, regularly stirring. 
  • Add the mince and cook until it is sealed and changes colour, mashing with a wooden spoon as you do so. 
  • Turn down the heat, add the wine and simmer until it is heavily reduced. 
  • Then add the tomatoes, parsley, mint, ground pepper and stock. Mix well and simmer until thick and fragrant, mashing now and again. Transfer the mixture to a bowl, taste for seasoning and set aside to cool. 
  • When ready, add the feta and 2 eggs. Mix well, mashing once again. 
  • Beat the remaining egg with the milk in a small bowl. 
  • Then brush the edges of a pastry sheet with egg wash and spoon a layer of the mince along the centre. Roll up and repeat the process. 
  • Place the rolls on a lightly oiled baking tray or sheet. Generously brush with egg wash and cook in the oven for about 15-20 mins until golden brown and risen. 
  • Combine the yoghurt, dill and lemon juice with the remaining garlic. 
  • Slice the rolls in half (or in smaller pieces) and serve with a good dollop of the yoghurt on the side.

Ingredients

  • olive oil
  • 1 red onion, chopped
  • 3 large garlic cloves, crushed
  • 500 gm lean minced beef
  • just under ½ cup dry white wine
  • 1 can diced tomatoes
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • sea salt & freshly ground pepper
  • ¼ cup chicken or beef stock
  • 100 gm feta, crumbled
  • 3 eggs
  • 3 puff pastry sheets
  • ¼ cup milk
  • olive oil spray
  • 4 tbsp Greek yoghurt
  • 1 heaped tspn finely chopped fresh dill
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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