Ingredients:

• A package of puff pastry thawed. overnight in the refrigerator

For filling:

• 1 kg of fresh ground meat.
• 2 medium onions, finely chopped.
• 2 finely chopped celery sticks
• 1/2 cup corn kernels
• 1 red pepper cut into cubes
• 2 tablespoons of tomato paste
• 4 tablespoons of olive oil
• 3 crushed garlic cloves
• 1 teaspoon sweet paprika.
• 1 teaspoon cumin.
• 1 teaspoon chili pepper
• 1.5 teaspoon of salt.
• A handful of finely chopped fresh parsley or cilantro.

For decoration:

• egg, sesame.

Instructions:

1. Heat an oven to 200 degrees and line a baking tray with paper.
2. In a large pan, heat oil and fry the onion until lightly golden.
3. Add the minced meat and crumble with a wooden spoon to separate the grains.
4. Leave for a few minutes until the meat takes a gray hue.
5. Add the rest of the vegetables and spices and fry lightly.
6. Add the chopped parsley and mix until combined with the meat.
7. Set aside to cool and absorb the flavours for 15-20 minutes.

Assembly:

1. Open the puff pastry, divide it into three rectangles and place it on a floured surface.
2. Spread the meat filling in the middle along the entire length.
3. Make diagonal cuts on both sides of the dough at a distance of 2.5 cm from each other.
4. Braid with the strips we created – alternately on the right and one on the left.
5. Mix an egg in a small bowl and, using a brush, spread the roulades (only in the center, not on the edges – so that it doesn’t interfere with the leaves opening), generously sprinkle with sesame seeds.
6. Put in the oven to bake for 15 minutes, lower the oven heat to 180 degrees for another 45 minutes until nicely golden.