Bourek I

Description
Beef-stuffed pastry rolls

Ingredients

 * ¼ cup vegetable oil
 * 1 egg, beaten
 * 1 small onion, chopped (¼ cup)
 * 2 tbsp flat leaf parsley, chopped
 * ½ lb ground beef
 * 6 phyllo sheets, 12x17" each
 * ½ tsp salt or to taste
 * lemon wedges for serving
 * ¼ tsp black pepper

Directions

 * 1) Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for 2 minutes.
 * 2) Add the beef, salt and pepper and stir-fry for 5 minutes.
 * 3) Then add the egg and parsley and fry for 1 minute more.
 * 4) Cool well.
 * 5) Take 1 phyllo sheet and spread it out flat with a short end nearest you.
 * 6) Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge.
 * 7) Fold both long sides in toward the middle, beginning with the short end roll the phyllo to shape a packet 4 inches long and 1½ inches wide.
 * 8) Repeat with all the remaining phyllo sheets and stuffing.
 * 9) Set aside.
 * 10) Put the balance of the oil in a skillet over moderate/low heat and add the rolls.
 * 11) Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning.
 * 12) Drain the rolls on paper towels for a minute.
 * 13) Serve warm with a squeeze of lemon juice.