"Cigars" with Minced Chicken

A great alternative to pancakes with meat.

Ingredients

• Filo dough - 1 pack (500 g), remove from the freezer in advance and defrost (preferably in the refrigerator)
• Chicken fillet - about 800 g
• Bulb onions - 1 pc. medium size
• Egg - 1 pc.
• Butter - 100-120 g
• Vegetable oil - 2 tbsp. l. (for frying onions and minced meat)
• Cinnamon - 1 tsp
• Mint - 4-5 sprigs (plus the same amount for the sauce)
• Salt, black pepper - to taste
• Sour cream - about 200 g (thick yogurt is possible)
• Lemon juice - 1-2 tbsp. l.

Directions

1. Prepare minced chicken fillet.
2. Finely chop the onion and fry in vegetable oil until transparent for 2-3 minutes.
3. Add minced meat to the onion, fry for another 7-10 minutes, stirring occasionally.
4. Add an egg to the minced meat, cook for a couple of minutes, stirring constantly. Remove from heat.
5. Remove the mint leaves from the twigs and chop finely. Add salt, pepper, cinnamon and mint to the minced meat, mix.
6. Melt the butter.
7. Remove the dough from the packaging, cut with scissors into strips 15 cm wide.
8. Divide the dough into 3 sheets, cover the rest with a damp towel so as not to dry out.
9. Grease the sheets with butter.
10. Place the filling on the dough, stepping back slightly from the edges. Start wrapping (tightly).
11. Having reached the middle, wrap the sides, press them tightly and continue to wrap to the end.
12. Put the finished cigars on a baking sheet covered with baking paper, grease with butter. Bake in an oven preheated to 180 degrees for about 30 minutes.
13. Best served warm with sour cream (thick yogurt) sauce, lemon juice and finely chopped mint.