Easy gözleme with spiced minced meat, onions & parsley

Name: Easy gözleme with spiced minced meat, onions & parsley
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp olive oil, plus extra for drizzling; 2 onions, finely chopped; 500 g pack 12% fat British beef mince; 2 tbsp double concentrated tomato purée; 1 lemon, juice; 1 tsp Cooks’ Ingredients Turkish Pepper Flakes, or to taste; 25 g pack flat leaf parsley, leaves only, finely chopped; 270 g pack Jus-Rol Filo Pastry Sheets, at room temperature

This is a go-to savoury treat for Özlem Warren, an easier version of the popular street food using filo sheets. Lemon juice and parsley add freshness, onions sweetness and Turkish pepper flakes heat. Delicious with a salad and pickles.

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High protein

Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

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3 tbsp olive oil, plus extra for drizzling
2 onions, finely chopped
500g pack 12% fat British beef mince
2 tbsp double concentrated tomato purée
1 lemon, juice
1 tsp Cooks’ Ingredients Turkish Pepper Flakes, or to taste
25g pack flat leaf parsley, leaves only, finely chopped
270g pack Jus-Rol Filo Pastry Sheets, at room temperature

Pour 2 tbsp oil into a wide nonstick pan and add the onions. Sauté over a medium-high heat for 8 minutes. Add the minced beef and sauté for 7-8 minutes more, browning and breaking it into small parts. Most of the moisture should be evaporated, and the beef cooked through with no pink meat and juices that run clear.
Stir in the tomato purée, 2 tbsp lemon juice and the Turkish pepper flakes, then season. Stir for a few minutes, until well combined, then turn the heat off. Add the parsley, mix and taste. Add more seasoning, if needed.
Tip the filling into a large bowl and leave to cool for 15 minutes or so. Once cool, divide into 3 portions, each about 200g. There will be about 100g filling remaining. In a jug, mix 55ml room temperature water with a drizzle of oil.
Place the filo sheets on a dry, clean surface and cover with a clean, slightly damp tea towel. Take 2 sheets and place them horizontally, one on top of each other, so that one of the longest sides is nearest you. Add 200g filling in the centre of the top sheet, spreading it in a 20x15cm rectangle, leaving a 5cm margin top and bottom and 14cm either side. Fold the bottom and top edges over the filling and brush both edges with the water and oil mixture. Fold the right side over, then the left side, to make a parcel. Brush the edges with the water and oil mixture to seal. Place on a baking tray. Swiftly repeat to make 2 more parcels and place side by side. Fold the last sheet of filo in half, spoon the remaining filling into the centre and make a smaller parcel, following the same process.
Pour 1 tbsp oil into a nonstick pan, brush it over the surface and place over a medium-high heat. When hot, put a gözleme in the pan and cook for 1 minute. Brush the top with oil from the pan while the bottom part cooks. Flip the parcel using a fish slice and cook for 1 minute. Repeat, cooking for 30 seconds more each side, brushing each side with oil until darker golden and the filling is piping hot. Put the gözleme on an oven tray and keep warm. Cook the rest in the same way, drizzling a little oil into the pan as needed. Slice the larger ones in half and serve warm.

Cook’s tip

These can be prepared ahead and reheated in a nonstick pan over a medium heat until piping hot. Or save time by prepping the filling the day before, then cover and chill in the fridge until you’re ready to assemble.

Typical values per serving when made using specific products in recipe