1 packet- Tunisien brick pastry (feuilles de brick)
400g g minced meat
2 carrots (chopped)
1 tbsp tomato puree
2 cloves of garlic + a piece of ginger (make a paste)
2 green chillies
1 tbsp masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Curry leaves / coriander leaves
Salt to taste
2 cups cooked angel hair pasta
Heat oil in a sauce pan.
Fry onions till light golden brown.
then add chopped carrots & fry for a while.
Add ginger- garlic paste & fry again.
Then add masala,salt & minced meat+ tomato puree.
Add some water & cook for 10 min.
When the sauce is dried add cooked angel hair pasta.
Mix well & garnish with coriander leaves.
Preheat oven to 180°C.
Grease the cake tin with butter
Take a brick pastry & brush with oil .
Place the stuffing in the middle .
Roll, fold like a spriral & keep in the middle of the greased cake tin.
Repeat the process with the remaining pastry sheets.
When the cake tin is filled, butter the top & bake 15-20mn.
Serve this crispy dish with a dipping sauce.